Mushroom, Bell Pepper, And Cheese Omelet - cooking recipe

Ingredients

Filling
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons chopped red bell peppers
2 tablespoons chopped green bell peppers
2 tablespoons chopped yellow onions
2 large mushrooms, chopped
Tabasco sauce (to taste)
1 tablespoon chopped parsley
2 tablespoons grated monterey jack cheese
Omelet
3 large eggs
1 tablespoon water
1/4 teaspoon salt (or to taste)
fresh ground pepper
1 teaspoon butter or 1 teaspoon margarine
grated parmesan cheese (topping)
parsley sprig (garnish)
tomatoes, cut into wedges (garnish)

Preparation

To make the filling: In a nonstick skillet, melt the butter over medium heat.
Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
Add in Tabasco sauce and parsley; stir to combine; set aside.
To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
When butter foams, pour egg mixture in all at once.
Let set for about 20 seconds or until edges begin to cook.
Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
Continue to do this until the top is almost dry.
Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
Fold the other side of the omelet over to cover.
Let stand for a few seconds to let cheese melt.
Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.