Amazing Omelet



  • 2-3 asparagus sticks
  • 1/2 red pepper
  • 1 tablespoon finely chopped red onion
  • 3 eggs, beaten
  • 2 teaspoons butter


  • Dice your asparagus and red pepper into roughly same sized pieces. Finely chop the onion.
  • On medium heat, sauté the vegetables for 2-3 minutes in 1 teaspoon butter.
  • Empty the veggies onto a plate and set the plate aside.
  • Add the other teaspoon of butter to the skillet. Pour your beaten eggs into the skillet. Frequently lift the edges of the egg mix and allow the runny parts to slide underneath. When the edges seem done, but the middle is still not set, flip it.
  • Pour the veggie mix onto half of the egg "patty" and fold over the other half on top.