Peppy Pizza Omelette

cooking spray
1/4 cup finely chopped red, yellow and/or green sweet pepper
1/4 cup of 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 omelette 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 omelette.

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 omelette is thickened and no visible liquid egg remains, spoon hot sauce onto omelette in half or roll. Slide from pan onto plate. Spoon on remaining sauce.

In microwave:

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In a small bowl, stir together sauce and mushrooms. Cover with plastic wrap. Cook on full power until bubbly, about 2 to 2 1/2 minutes. Set aside, covered. Evenly coat 9-inch pie plate with spray. Add pepper, onion and seasoning. Cover with lid or plastic wrap. Cook on full power until peppers are soft and onion translucent, about 1 to 1 1/2 minutes. Pour eggs over pepper mixture. Cover tightly with plastic wrap. Cook on full power, rotating 1/4 turn each 30 seconds, until top is thickened and no visible liquid egg remains, about 1 1/2 to 2 minutes. Do not stir. Remove cover. Reserving some sauce for topping, spoon hot sauce onto omelette. With pancake turner, fold omelette in half or roll. Slide from pie plate onto serving plate. Spoon on remaining sauce.