4 eggs, beaten
2 pcs red bell pepper, diced
1 bunch asparagus, cut into sticks, discarding the end parts
1/2 cup fresh or canned mushrooms, sliced
3 tablespoons chopped spring onions
1 teaspoon butter
1/4 cup water
2 tablespoons olive oil
salt and pepper to taste
*Melt butter and add water. Add the bell peppers and asparagus and saute on a high fire for about a minute (by this time the water should have evaporated already). Transfer into a strainer and set aside.
*Heat up 1 tablespoon of olive oil in a large frying pan, swirling the oil around. Pour the egg mixture the pan and cook until nearly set, lifting the edge to allow uncooked mixture to flow towards the edges and cook.
*Add the veggies and scatter them evenly on one side of the omelette.Using a spatula,lift the other side and fold over the veggies. Cook until just set. Transfer to a serving plate and decorate with parsley and chopped spring onions.
Tip: Can use any vegetables preferred or available from your fridge.