Omelet with vegetables and goat cheese

1. wash the asparagus, break off the woody ends, and then slice. Peel the onion and cut into small cubes. Wash and dry the spinach thoroughly.

2 Crack the eggs, season with salt and pepper and scramble. Finely dice the goat cheese and cut the sun-dried tomatoes into strips.

3. pour oil into the frying pan and heat it. Then add the onion and fry until it glazes. Pour in the chopped asparagus, spinach and sun-dried tomatoes and fry for about 8 minutes.

4. pour eggs into the pan and add goat cheese. Cover the dish and fry on low heat until the top part of the omelet is cooked off.