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Brush the mushrooms clean and slice them. Wash the cherry tomatoes and cut into wedges.
Peel the onion and cut it into rings.
Heat the oil in a frying pan over high heat and fry the onion in it until translucent.
Meanwhile, beat the eggs in a bowl and add some salt and pepper.
Add the mushrooms and cherry tomatoes to the onion and sauté for about 3 minutes.
Pour the egg mixture over the vegetables in the skillet and allow the egg to solidify over low heat.
Top the sandwiches with the omelet and garnish with fresh parsley if desired.
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