This rainy Saturday morning we threw together ingredients from the fridge and herb garden and were rewarded with an amazing tasting omelet:

three eggs

two giant collard leafs, de-vein and chiffonade,

half red bell pepper diced

four stock of asparagus, sliced, tips uncut

one firm tomato, diced

one thai chili pepper, minced

one table spoon butter

one table spoon olive oil

three sprigs of rosemary

three sprigs of flat leave parsley

szecuan pepper con to taste (tea spoon)

ancho chili powder to taste

salt

2 tbsp milk

In large skillet melt butter, add olive oil, add collard, red bell and asparagus. Sautee for 2 min.

Add tomato, add spices, sautee for 2 more minutes

Add eggs, half the rosemary, half the parsley finely chopped, add milk

Cook until eggs are done, but not dry.

Serve with garnish of other half of rosemary and parsley