1/4 cup finely chopped red, yellow and/or green sweet bell pepper
finely chopped red or yellow onion
1/2 teaspoon Italian seasoning, crushed
1/2 cup prepared chunky-style spaghetti sauce
1/2 cup sliced fresh mushrooms
2 eggs, beaten
Evenly coat a 7- to 8-inch omelet pan with spray. Add pepper, onion and seasoning.
Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes.
Meanwhile, in small saucepan, stir together sauce and mushrooms. Cook over low
heat until heated throughout. Keep warm while preparing omelet.
Pour eggs over pepper mixture. (Eggs should set immediately at edges.) With an
inverted pancake turner, carefully push cooked portions at edges toward center so
uncooked portions can reach hot pan surface, tilting pan and moving cooked portions
as necessary. Reserving some sauce for topping, when top of omelet is thickened
and no visible liquid egg remains, spoon hot sauce onto omelet in half or roll.
Slide from pan onto plate. Spoon on remaining sauce.