Seasonal Veggie and Cheddar Omelette Sandwiches

• 15 ml (1 tbsp) sunflower oil
• ½ small red onion, chopped
• ½ yellow bell pepper, finely diced
• 1 small zucchini, finely diced
• 250 ml (1 cup) broccoli, coarsely chopped
• Salt and pepper, to taste
• 8 eggs
• 30 ml (2 tbsp) 15% cooking cream
• 30 ml (2 tbsp) fresh parsley, chopped
• 15 ml (1 tbsp) fresh basil, minced
• 180 ml (¾ cup) shredded Québec cheddar
• 12 English muffins

For the toppings (optional, to taste):

• Mayonnaise
• Green leaf lettuce
• Tomato slices