Howard Helmer, the Omelet King, can make a plain omelet in 40 seconds. While the rest of us might need a little more time, omelets are still a speedy solution to the “What’s for supper?” question. Multiply the ingredients by however many servings you need and use 1/2 cup of the egg mixture for each omelet. Use any variety of salad dressing you like to spike the egg mixture with flavor.

In 7- to 10-inch omelet pan or skillet over medium-high heat, heat oil until just hot enough to sizzle a drop of water.  Add mushrooms.  Cook, stirring frequently, until tender, about 2 to 3 minutes.  Add tomatoes.  Cook stirring frequently, until tomatoes are heated through, about 1 minute.  Remove mushrooms and tomatoes from pan.   Cover and keep warm.

In small bowl, beat together eggs and dressing until blended.  Pour egg mixture into pan.  (Mixture 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.  When top is thickened and no visible liquid egg remains, fill with reserved mushrooms and tomatoes.  Sprinkle with cheese and parsley.  With pancake turner, fold omelet in half or roll.  Invert onto plate with a quick flip of the wrist or slide from pan onto plate.