Omelet with seasonal Asparagus

We are going to make an omelet and only thing
missing from the photo from the left is the
non-stick spray and the brick of Romano
cheese.

Coat your pan with some non-stick spray and
add the Asparagus. I trimmed the ends and set
my skillet at 300 and covered for about 20 mins.
This time varies depending on the thickness of
the Asparagus.

                                  Chop your shallots and add the Curry powder

                                  about 2 t and black pepper to taste.

                                  Break the three eggs and whip it up with a fork.

Pour egg mixture over the cooked Asparagus and
chop up your mushrooms and chunks of Romano
cheese. Close lid and cook for about ten minutes
and check the eggs for it's state of being cooked.
Everyone has their own preference on how wet they
like their eggs.

Fold over in half. where the golden underside reveals it's self.

Cut in half for two servings and add your favorite marinara
sauce and Enjoy! For those Chipoltle fans that is a recycled
paper bowl from Chipoltle  restaurant that cradles this
delicious creation. Optional suggestions : Avocado or some Sarachi sauce.

Revisited this yesterday (Apr 20th) and added some fresh chopped Red Bell Pepper.