Asparagus, onion, and cheese omelet

While randomly browsing, I stumbled upon the Kraft website and discovered that it has how-to videos. Most of the videos (and recipes) are, in my opinion, what not to do and targeted towards that cook who doesn't give much of a damn about what she prepares. Her goal is simply to get food on the table for her family quickly with minimal effort. That being said, I was rather intrigued about this how-to on omelet making. It uses a lid and more-or-less steams the omelet which results in extreme fluffiness. Had to try it out and this is what I got:


Not too shabby if I do say so myself. Cooking with a lid allowed the omelet to cook more slowly on lower heat and poof up. Love it and send my thanks to Kraft for the idea.