Tornado Omelette Recipe

In a bowl, whisk together the eggs, salt, and black pepper.

Heat 1 tbsp of oil in a non-stick skillet over medium heat.

Add the diced onion, bell pepper, and tomato to the skillet and cook for 2-3 minutes, until softened.

Remove the cooked vegetables from the skillet and set aside.

Heat the remaining 1 tbsp of oil in the skillet.

Pour half of the egg mixture into the skillet and let it cook for 30 seconds.

Sprinkle half of the cooked vegetables, shredded cheese, and parsley onto the half of the cooked egg.

Use a spatula to fold the empty half of the egg over the filling, creating a half-moon shape.

Cook for another 2 minutes, then carefully flip the omelette using a spatula.

Cook for another 2-3 minutes, until the omelette is cooked through and lightly browned.

Remove the omelette from the skillet and repeat steps 6-10 with the remaining ingredients.

Serve the tornado omelette hot and enjoy!