|Onion||1 , chopped|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Red pepper||1 , seeded and chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||2 , peeled and chopped|
|Mixed herbs||1 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Watercress||1 (For Garnish)|
Melt the margarine in a pan and saute the onion, mushrooms, red pepper, garlic and tomatoes for 5 to 10 minutes or until soft.
Beat the eggs with the water, herbs and salt and pepper to taste.
Heat the oil in an omelette pan and pour in the egg mixture.
Cook over a medium heat for 1 minute or until the mixture is set on the bottom.
Spoon the vegetables over the omelette and continue to cook for 1 to 2 minutes.
Sprinkle with Parmesan cheese, cut into two and serve immediately, garnished with watercress.
Cooking time: 14 minutes