Heat a 10-inch (26 cm) nonstick fry pan with a medium heat, and add in 3 tbsp (45 ml) olive oil

After a couple of minutes, add in the chopped onions, green bell pepper, and garlic, mix together, then mix every 1 to 2 minutes

In the meantime, lay the cod fillets over some paper towels and pat dry, then finely chop the cod fillets

After 7 to 8 minutes and the vegetables are lightly sautéed and the onions are translucent, add in the chopped cod, mix together, then mix every 1 to 2 minutes

In the meantime, crack the eggs into a large bowl, add in the chopped parsley, and season with salt & pepper, whisk together

About 3 to 4 minutes after adding the chopped cod into the pan and it's just cooked through, season with salt & pepper, mix together, then transfer everything in the pan into the bowl with the whisked eggs, mix together until well mixed, and let sit for a couple of minutes

Heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil

After a couple of minutes, add in the cod and egg mixture, making sure it's in a flat layer and coating the entire surface

After 4 to 5 minutes, run a spatula through the outer edges of the omelet to ensure it's not sticking to the pan, then using a plate that's slightly smaller than the pan, place it over the omelet, flip the pan into the plate, then gently slide the omelet back into the pan, pat down on the omelet, and compact it from the outer edges towards the center, cook another 4 to 5 minutes or until cooked through

Transfer into a serving dish, serve warm or at room temperature, enjoy!