1
Sauté onions, bell peppers, and mushrooms for 3-4 minutes. Add spinach and cook until just wilted. Remove from heat and set aside.
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2
Pour the beaten eggs into the skillet over medium heat. Cook for 1-2 minutes. Spoon the sautéed vegetables over half the omelette and sprinkle with cheese.
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3
Fold the omelette over the filling and cook until the cheese is melted. Carefully slide the omelette onto a plate and serve hot with fresh parsley on top.
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