1/4 cup water
1/2 tsp salt
1/4 tsp pepper
L 4 tsp butter
1 bunch cooked asparagus spears or chopped asparagus
1/2 cup sauteed diced red and/or green sweet pepper
1/4 cup chopped green onion
1/2 cup shredded Cheddar cheese
In a medium bowl, beat together eggs, water, salt and pepper with a fork.
Make one omelette at a time using the following procedure.
In 8-inch (20 cm) non-stick skillet over medium heat, melt 1 tsp butter. Pour in about 1/2 cup egg mixture. As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces.
When egg is almost set on surface but still looks moist, cover half of omelette with 1/4 of asparagus, 2 tbsp sweet pepper, 1 tbsp green onion and 2 tbsp cheese. Fold in half and place in hot oven for a minute or 2
Make rest of omelettes using above procedure.
Asparagus and sweet pepper can be replaced with 2 cups of any cooked and chopped vegetgables.