Cook for 5 minutes until softened and fragrant. Stir in 1 green bell pepper that has been halved, seeded, and finely chopped, and continue cooking for another 5 minutes while stirring periodically.

Add 2 ripe tomatoes that have been finely chopped along with 4 oz (125g) of thinly sliced button mushrooms. Cook this mixture for approximately 10 minutes, stirring frequently to guarantee even cooking and flavor development.

Season with ¼ tsp Worcestershire sauce, a few drops of hot pepper sauce, and salt and black pepper to taste. Allow the filling to simmer for about 5 minutes more, then keep it warm on low heat.

While the filling simmers, prepare the omelet itself by beating 3 of the 6 large eggs in a bowl with a pinch of salt and pepper. Heat an omelet pan or small frying pan over medium heat and add half of the 2 tbsp butter.

Once the butter begins foaming, pour in the beaten eggs and cook over medium heat. As the eggs begin to set, gently pull back the edges with a spatula and tilt the pan so any remaining liquid egg flows toward the uncooked areas.

Cook until the eggs are mostly set but still slightly wet on top, then add half of the warm filling to one half of the omelet. Fold the omelet in half over the filling and slide onto a plate.

Repeat this process with the remaining 3 eggs, remaining butter, and remaining filling to create a second omelet.

Garnish both omelets with chopped parsley and serve immediately while hot. The combination of the savory vegetable filling and tender, fluffy eggs creates a satisfying Mexican-inspired breakfast that can be enjoyed any time of day.