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Ingredients:

8 each Eggs, large
1/4 cup Milk
to season Fresh ground black pepper
to season Salt
as needed Cooking oil
1/4 cup Scallions, minced
1/4 cup Tomatoes, diced
1/4 cup Red, green and yellow bell peppers, small dice
1 cup Asparagus, cooked, diced
1 tsp. Parsley, chopped
1 each Avocado, peeled, seeded, sliced
1 1/2 cup Monterrey Jack and Cheddar cheeses, shredded
8 -12 each Asparagus spears, cooked
for service Fresh fruit or berries

Method:
Combine eggs and milk. Season with salt and pepper. Mix well and reserve. Heat oil in a omelette pan. Portion scallions, tomato, diced asparagus, and peppers, sauté until tender. Add parsley. Portion beaten egg into pan. Stir and cook until set. Flip or turn omelette. Top with shredded Monterrey Jack and Cheddar cheeses and sliced avocado. Fold omelette and turn out onto warm serving plates. Top with additional cheese and sliced avocado. Garnish with asparagus spears and fresh fruit or berries. Repeat process to create 4 servings.

Makes 4 servings