All of the vegetables in this omelette are typically harvested in different seasons. Thanks to modern day methods, such as green houses, we are able to grow a variety of produce year round. I, for one, am very thankful for that.
Personally, I am not an egg lover. I really don't like eggs except on rare occasions, but I eat them every once and a while because I know that they are a great source of protein. When I make eggs for myself, I typically fill them with more vegetables than there is egg just to cover up the egg flavor a bit. With all that to say, this omelette was a tasty start to my day!
>>6 stocks of asparagus (cut into pieces)
>>1 crimini mushroom (sliced - thin)
>>1/4 of a tomato (diced)
>>1 slice off of a red onion (cut in half)
>>Mozzarella cheese (however much you'd like - Grated)
>>Salt & pepper to taste
Follow normal omelette procedures and crack the egg into a bowl, and add a tiny bit of milk and the salt and pepper to taste.
Whisk the egg until it becomes pale yellow in color.
Heat a pan on the oven and add a little bit of butter.
Once the butter melts, add the egg to the pan.
When the egg cooks a little bit, add the vegetables.
Once the egg looks cooked, add the cheese and fold the egg in half to enclose the vegetables and cheese.
Once the cheese melts a little, plate the omelette and enjoy it with your favorite cup of coffee and a side of waffles.
I hope you have a wonderful Tuesday!