Place a skillet on the stove over low heat.
Add extra virgin oil and put the bell pepper and mushrooms into the skillet. Sauté them until slightly tender.
Add tomatoes and green leaves to the skillet and sauté until the green leaves collapse.
Pour the eggs on top of this mix, add salt and cook it until it is ready.
When it is ready sprinkle the cheese over the omelet.
When you serve it on the plate fold the omelet in half and sprinkle fresh cilantro or parsley on top of the omelet.