Mushroom, Pepper, and Fotina Omelet
- 2 Tbsp. red bell pepper, diced
- 2 Tbsp. green bell pepper, diced
- 1/4 cup mushrooms, diced
- 2 large eggs
- Pinch of parsley, for garnish
Saute the red and green bell peppers with the mushrooms. Add the eggs and cook. Fold the omelet and serve with a slice of Fontina cheese. Garnish with a sprig of parsley.