Wash, clean & slice mushrooms, slice the sausages, chop the peppers & parsley & keep aside.
In a non-stick pan, sauté the mushrooms, peppers & sausages on a super-hot pan one by one using very little oil or butter & remove on a plate & keep it ready.
Wash & drain the olives to get rid of the brine taste. Grate the block of cheese & keep aside.
Mix the milk, water & cream together to combine.
Beat the eggs with salt & pepper & add the above liquid mixture. Add 1/4th of the cheese & mix to combine.
Heat the same pan on a low flame, add a blob of butter & pour the egg mixture. Swirl the pan carefully to distribute the egg mix evenly
Now sprinkle the mushrooms, peppers, sausages, sundried tomatoes, olives evenly over the egg mixture.
Sprinkle the grated cheese or break the cheese slice & place it evenly all over.
Garnish with parsley & cover the pan. Cook till the omelette is light, fluffy & golden brown from below & the cheese has melted.
Remove on a plate & serve with toasted bread slices with a spicy chilli sauce.