asparagus omelet

foodstuff:

- 4 asparagus spears chopped into 1" pieces

- small chunk of dill chedar

- about 2 eggs worth of eggwhites (6 Tbsps)

- 1 Tbsp. olive oil + 1 minced clove of garlic + assorted Indian spices   

- cous cous + 1/2 tomato, diced 

how:

- heat olive oil and asparugus at medium/medium-low heat until the asparagus is slightly tender (maybe 3-6 minutes?)

- add Indian spices (or whatever seasoning you can come up with), simmer for a minute or two

- add garlic, simmer for about another minute

- push asparagus (with garlic and spices) to one side of the pan

- add beaten eggs/eggwhites to the pan

- allow eggs percolate in between the asparagus (still on one side of the pan)

- add sliced or grated cheese on top of asparagus side

- fold omelet in 1/2

- flip when firm enough

- continue to cook until eggs are no longer runny and cheese is melted

- add salt to taste

- garnish with cous cous (cold or hot) and diced tomato