Spanish Omelette

• 1 Tablespoon Olive Oil
• 1/2 cups Sweet White Onion, Large Diced
• 1/2 whole Red Pepper, Large Diced
• 1/2 whole Green Pepper, Large Diced
• 1/2 cups Thickly Sliced Mushrooms
• Salt And Pepper, to taste
• 1 cup, 5 tablespoons, 2-7/8 teaspoons, 1 pinches Pasta Sauce
• 2 Tablespoons Butter
• 4 whole Eggs, Beaten With 2 Teaspoons Water
• 1/2 cups Old Cheddar, Grated
• Parsley, Chopped For Garnish

1. Heat the oil in a large fry pan over medium high heat and saute the onions, peppers and mushrooms until slightly browned and tender. Salt and pepper to taste. Pour in pasta sauce and keep warm while making the omelette.
2. Melt butter in a small 10" fry pan over medium low heat. When melted, add half of the eggs. Once they have set up slightly, start to pull the corners of the omelette back towards the center slightly and tilt the pan so the egg runs underneath. Repeat until there is no more egg running. Turn the heat to low and place a lid on top. Let the omelette cook until almost set completely. You still want it a little runny on the top.
3. Now place half the tomato pepper blend on half of the omelette and top with half of the cheese. Gently fold over the omelette and place the lid back on top. Once the cheese has melted gently slide the omelette onto a plate and repeat to make the second omelette. Top with parsley and serve.

olive oil, sweet white onion, red pepper, green pepper, mushrooms, salt, pasta sauce, butter, eggs, old cheddar, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spanish-omelette/ (may not work)