Serves 2 to 3

In a large bowl, whisk together 5 eggs and 1/4 cup of milk. Add salt and pepper to taste.

On the side, chop meats and veggies to include:

• 1 tomato, seeded and chopped

• 1/2 small yellow onion

• 1/2 green bell pepper

• 2 slices ham/turkey

• 10 pepperoni slices, chopped

• 2 green onions, white and light green parts only

• 1/2 cup shredded cheddar or mozzarella cheese or 4 slices sandwich cheese torn into pieces

Heat an omelet pan on medium heat and spray with non-stick cooking spray. Pour egg mixture into pan, and with a soft spatula gently push the edges towards the middle and tilt the pan occasionally to allow more of the raw egg to cook before adding the meat and veggies. Add the rest of the ingredients to one half of the omelet in an even fashion. With a large spatula, flip the side without toppings on top of the veggie/meat side. Reduce heat to medium low and let cook for 2 minutes, flip carefully and cook an additional 2 minutes before sliding to a serving plate. Cut this in half and plate, with a sprig of parsley and a side of your favorite pre-prepared salsa and a bottle of Tabasco for additional heat.