In an 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium.

Add onions, peppers and mushrooms and sauté 1 to 2 minutes.

Add tomatoes and parsley, sauté 1 more minute (if cooking ahead of time, reheat before adding to eggs).

In a separate 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium, add 6 oz. eggs. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan.

When eggs are cooked halfway, evenly distribute about 3 1/2 oz. cooked vegetable mixture over top of eggs.

Finish cooking until eggs are set, approximately 1 to 2 more minutes. Serve immediately.