A recipe in pictures

The omelet below was made with one egg and served on a small dessert plate. For heartier appetites, use two.
Chose any type of onion you have available: yellow, white or purple; scallions, shallots or leeks (rinse the leeks well).
Raid your fridge for the veggies: besides peppers, broccoli, zucchini, mushrooms, spinach, well-sautéed kale or beet greens all work well.