In a non-stick frying pan, fry half an onion together with 2 rashers of bacon (chopped into bits) in a tablespoon of butter. When they are about half-cooked, add 10 spears of thin asparagus (chopped into 2cm pieces) and fry them all together until the asparagus are softened and the bacon and onion have gone brown.
Remove from the pan.
Then, beat 4 eggs together with a tablespoon of tap water.
Pour the eggy mixture into your pan. Give it about 30 seconds on a medium-low heat and then add the cooked filling to one half of the omelette.
On the other half, grate 2/3 cheddar and 1/3 Parmesan cheese to cover the omelette. Sprinkle a little salt and pepper over.
Let the cheese melt and the egg cook.
Then flip the cheesy part onto the toppings side.
Cut it in half and serve.
