Prepare the ingredients per the instructions above.

Preheat the oven to 400F (204C).

Cook the sausage on a baking sheet according to the directions on the package.

Heat butter (or oil) in a non-stick skillet over medium heat.

Add diced onion and green bell pepper to the skillet; sauté for 2 - 3 minutes until softened.

Add sliced mushrooms and diced tomato to the skillet; cook for another 2 minutes until mushrooms are tender.

Pour the beaten eggs over the vegetables in the skillet.

Sprinkle shredded Swiss cheese evenly over the eggs.

Season with salt and black pepper to taste.

Cook the omelet for 3 - 4 minutes, gently lifting the edges with a spatula and tilting the skillet to let uncooked egg flow underneath, until the eggs are set but the top is still slightly moist.

Serve the omelet with sausage, cantaloupe, and orange juice.