This is an omelette recipe, but you can also cook these vegetables quickly together in the same way and serve them on a simple risotto or polenta.  This recipe is for two large (3 egg) omelettes.  You can prep and cook the vegetables ahead of time if you like.

Separate the greens and shank of 1 large or 2 smaller Spring Onions. Trim the base of the shank, remove any tough skin, and then carefully rinse both the shank and the leaves.

Thinly slice the shank into rounds or half rounds.  Chop the tender inner (thinner diameter) leaves, discarding the tougher fatter outer ones.

Trim off or snap the tough bottoms off of 12 spears of asparagus.  Cut the spears into 1 inch pieces.  Any pieces larger than your pinky should then be sliced in half lengthwise.

Soak and drain 4 C. spinach leaves until the water remains clear.  Spin dry.

In a large skillet, heat 1 T. olive oil and add the sliced spring onion shanks (you’ll use the leaves later).  When they begin to soften, add the asparagus and turn the heat to high.  Saute for 3-4 minutes, until the asparagus is just barely tender.  Remove from the heat, then add the spinach leaves and stir in.  Season with salt and pepper to taste.  Transfer into a colander to allow the cooking liquid to drain.

Grate monterey jack, pepper jack, or cheddar cheese to make 2 C.

Crack 3 eggs and whisk with a fork, adding 1 T. water.  Add salt and pepper.

Use a 12 inch non-stick or very well seasoned frying pan for the omelettes. Heat the pan with 1 T. olive oil or butter, then pour the eggs into the pan and allow them to coat the entire bottom.  Immediately  sprinkle a handful of the chopped onion greens over the entire omelette.  Then sprinkle half the cheese over only half the omelette.  Use a slotted spatula to transfer half the cooked vegetables to the same half of the omelette that has the cheese, making sure not to transfer any remaining cooking liquid (water).

The other half of the omelette should now be bubbling.  Carefully use a flexible spatula (or two) to lift it and fold it over the “stuffed” side.  Shuffle the pan a little to move the now-folded omelet towards the center of the pan.  Lower the heat and continue cooking the omelette for another 2-2 minutes, then carefully slide the omelet out of the pan and onto a plate.  Do not attempt to flip the omelet.

Repeat the process for the second omelet.  You can keep the first one warm in the oven while you are doing this.

Just before serving, sprinkle a tablespoon or two of chopped onion greens over both omelets.