1

In a medium bowl, beat the eggs with the parsley, then season and set aside.

2

Heat ½ teaspoon of the oil in a medium nonstick frying pan set over a medium heat. Add the onion, pepper and mushrooms and cook for 5 minutes, stirring occasionally, until the vegetables are softened. Transfer to a bowl.

3

Heat half the remaining oil in the same frying pan set over a medium heat. Pour in half the egg mixture and tilt the pan so the base is covered. Leave for a minute to allow the eggs to set, then push the cooked edges into the centre using a spatula, letting any uncooked egg run into the gaps. Repeat until the omelette is almost fully set. Top one side of the omelette with half the vegetable mixture. Fold the omelette over the toppings and cook for a further 1 minute. Slide onto a plate and cover to keep warm.

4

Repeat with the remaining oil, eggs and vegetable mixture to make another omelette.

5

Split and toast the English muffins, and cut each omelette in half. Spread the tomato sauce (see notes) over the base of each muffin, then top with the tomato slices, omelette and remaining muffin halves.