A delicious, protein-filled way to start your morning!
Melt the butter in a skillet and sauté the onions and asparagus until the onions are translucent.
Pour in the eggs, stirring gently to scramble, then form into a flat surface.
Sprinkle the cheese and fresh parsley and fold the eggs over.
Transfer the omelet to a plate and sprinkle with a bit of leftover, fresh parsley for garnish.
Add salt and pepper to taste if you wish.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.