Easy Asparagus and Cheese Omelette

First, break the eggs into a bowl, season them with salt and pepper, and beat until well mixed. This step is important because a well-beaten egg mixture makes the omelette fluffier.

Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until it begins to soften. Then, add the asparagus pieces. Cook for an additional 5-7 minutes until the asparagus is tender but still retains a slight crunch. This will not only give your omelette a beautiful green color but also a delightful crunch and freshness.

Remove the vegetables from the pan and set them aside. Wipe the pan clean with a paper towel to ensure that the omelette does not stick.

Then, add the remaining olive oil to the same skillet and let it heat up. Pour the beaten eggs into the pan, tilting it to ensure the mixture spreads evenly. Reduce the heat to low and let the egg mixture cook undisturbed for a minute or two until it starts to set around the edges.

Scatter the cooked asparagus and onions on one half of the egg mixture in the pan. Sprinkle the shredded cheese on the vegetables. The trick to a good omelette is the right amount of filling. Too much and it becomes challenging to flip, too little and it'll be lacking in taste.

Once the bottom of the egg mixture is set and the top is still slightly runny, use a spatula to fold the omelette in half over the filling. Give it another minute or so to let the cheese melt, then it's ready to serve.

Present your masterpiece topped with fresh herbs for added zest and color, directly onto the plates. You can serve it with a side of toast or mixed salad to add more texture and balance to your meal.