Vegetable and Cheese Omelet

Ingredients:
Three large eggs
3/4 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
1/4 cup asparagus tops, diced
1/4 cup sautéed mushrooms
2 tablespoons diced prosciutto or 2-tablespoons chopped bacon
3 tablespoons grated fontina cheese

Directions:
Heat an 8-inch, non-stick sauté pan over medium-high heat. In a mixing bowl, combine the eggs, 1/2-teaspoon salt and 1/4-teaspoon pepper. Whisk briskly to incorporate well all the ingredients.

Add the butter to the sauté pan and quickly pour the eggs into the pan. Using a wooden spoon, swirl the pan and scrape the eggs with the spoon simultaneously. Continue to scrape and swirl the eggs until they start to solidify, but are still moist on the surface.

Using a rubber spatula, fold the farthest edge of the omelet toward the center covering the filling. Shake the pan till the edge closest to you is slightly draped over the ridge of the pan. Hold the handle of the pan with an underhanded grip (like you would hold a violin), and invert the omelet onto a serving platter or plate.