Beat one egg and set it aside.
Chop and stir fry about 3–4 asparagus stalks (depends how thick; I like them really thin, but you might only need one of those fat ones), one clove of garlic. Set this aside.
Chop a few spinach leaves and about 6–10 pistachio nuts and add them to the veggie mix.
Pour the egg in the hot, buttered pan and sprinkle your filling on. Fold that sucker over any way you happen to like to fold your omelettes and top it with a twist of sea salt. Top with 3–5 avocado wedges.