Prepare the vegetables, sauté each by itself, the red pepper, onions and mushrooms in a little bit of butter

Put them aside to use later

Beat the eggs well with salt and pepper; the more you beat them the better and fluffier the Omelette texture would turn

In a frying pan over medium heat, add the olive oil then spread the beaten eggs all over the pan

Do not flip

Wait until eggs are half done, then spread ½ of the grated cheese over one side of the eggs, we need to leave one side empty to be able to fold it in the middle later to form half a circle.

On top of the cheese add the sautéed vegetables and a little bit of fresh parsley, spread them evenly and top them with the rest of the grated cheese.

Fold the empty side of the eggs on top of the vegetables and cheese, press lightly with a spatula.

Leave until cheese is melted and egg is well cooked.