Big veggie omelet.

Cut up 2 tomatoes, 1 bell pepper, several stalks of asparagus, and half an onion into 1-inch cubes. Place in a deep frying pan, add salt & pepper, a little bit of oil, some butter, and cook them on stove top on low heat for ~5 min until all the veggies are soft and turning dark (especially asparagus.)

While the veggies are cooking, take a bowl, add 7 or 8 eggs, more salt and pepper, 1/4 cup of milk, 1 tbsp of whipped cream (optional), 1 tsp crushed garlic. Add seasoning like dried oregano and parsley, and whisk everything together.

Add the egg mix to the pan, mix well with veggies, raise the heat to high, don't mix it any more. Cook until the mix begins to rise, and the eggs on the to start bubbling. Then cover with a thin layer of shredded cheese on top.

Turn on the oven to the "broil" setting. When the cheese begins to melt, place the pan inside the oven on the middle rack. Broil for ~5 min, until the cheese starts turning light-brown. Turn the oven off, take the pan out, serve immediately.