steve's classic bountiful omelet

2 organic eggs
splash of organic milk
small handful of organic baby spinach
20 small diced pieces of red onion
1 slice of honey ham lunchmeat (optional)
1/2 hass avocado
a few diced tops of asparagus from the night before
7 slivers of sottocenere cheese
salt, pepper to taste

inside: onions, spinach, ham, asparagus
on top: avocado, cheese, salt, pepper

there ya go -- to keep the eggs from getting too done, 2/3 of the way through, cut the heat and cover. this finishes the eggs through without overdoing them on the outside, as well as melts the cheese.