In a bowl, whisk the eggs with a pinch of salt, ground black pepper, dried oregano, and dried basil
Stir in the parmesan cheese
Heat the olive oil in a frying pan over medium heat
Add the asparagus and cook for a few minutes
Pour the egg mixture over the asparagus and add the cherry tomatoes on top
Cover the frying pan with a lid and cook the omelette for 1-2 min or until the eggs are set
Serve on a plate, season with dried oregano and dried basil, and garnish with fresh parsley
Enjoy!
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