Source: Chef Michel Nischan

An omelet packed with vegetables and herbs.

Servings

0.33 cup fresh asparagus , cut into 1-inch pieces
5 tsp chopped red bell peppers
5 tsp fresh chopped onion
0.12 tsp thyme, leaves, ground (or fines herbes)
2 eggs
1.5 tsp grated Parmesan cheese
3 tbsp shredded mozzarella cheese
2 tsp chopped parsley (or chives)
1 cooking spray

1 Coat 8" skillet with cooking spray. Over medium heat, add the asparagus, peppers, onions, and herbs to skillet. Cook, covered, for about 2 to 3 minutes, stirring often, until vegetables are crisp-tender. Transfer vegetable to small bowl, cover and set aside.
2 In small bowl, whisk eggs.
3 Respray skillet and place over medium-low. Add eggs and without stirring, cook about 2 minutes until set around the edges.
4 Using spatula, lift edges of omelet, allowing the uncooked egg to flow under cooked part. Cook for 1-2 minutes until the eggs are nearly set.
5 Arrange vegetables over half the omelet. Sprinkle with Parmesan cheese and mozzarella cheese.
6 Fold omelet in half. Cook for 1-2 minutes until the cheese is melted and the eggs are completely set.
7 Slide onto serving plate and garnish with parsley or chives.