1. Preheat the oven to 400°F. Place the turkey bacon in a single layer on an aluminum foil-lined rimmed baking sheet. Bake until crispy, about 15 minutes. Cool for 10 minutes; crumble and set aside.

2. Whisk together the eggs, water, salt, and pepper in a bowl. Set aside.

3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the tomatoes and mushrooms; cook, stirring occasionally, until the tomatoes have burst and the mushrooms are browned, about 8 minutes. Add the zucchini and garlic; cook, stirring often, until tender, about 4 minutes. Transfer the mixture to a bowl. Fold in the crumbled bacon and parsley. Wipe the skillet clean.

4. Heat 1 1/2 teaspoons of the oil in the skillet over medium-high. Add half of the egg mixture, tilting the skillet to spread evenly. Cook until the edges begin to set, about 1 minute. Using a rubber spatula, lift the edges of the omelet while tilting the skillet to allow the uncooked egg mixture to drip to the bottom of the skillet. Cook just until the center is set, about 1 minute. Sprinkle half of the tomato mixture over the omelet. Run the spatula around the edges of the omelet to loosen it from the skillet; fold the omelet in half to cover the filling.

5. Transfer the omelet to a plate; cover loosely with foil to keep warm. Repeat the process with the remaining oil, egg mixture, and tomato mixture.

6. Sprinkle the omelets with some parsley; serve immediately.