Asparagus and Potato Omelette

1 red onion, peeled and thinly sliced
12-15 asparagus spears
3-4 medium potatoes, cooked and sliced
4 eggs
1/4 cup milk
1/2 cup grated Cheddar style cheese
1/2 cup chopped fresh parsley

1. Heat a dash of oil in a 25cm frying pan.
   Pan-fry the onion for 8-10 minutes until softened and well cooked.
2. While the onion fries, boil the asparagus for 4-5 minutes until firm to the bite but still vibrant green. Drain and cut in half.
3. Layer the sliced potato with the onion in the pan and top with the asparagus pieces. Whisk together the eggs and milk and pour over the vegetables. Sprinkle over the cheese and parsley.
4. Cook on a low heat for 7-8 minutes or until the egg is almost cooked through. Brown the top under a hot grill. Allow to cool a little before cutting into wedges to serve with green salad.

Use cream instead of milk and grated Parmesian instead of Cheddar.