The plan was to stuff a poblano pepper with a tofu and mushroom mixture I had prepared. That plan came to a screeching halt when I realized my torch was useless because the MAPP gas canister was empty. I popped the pepper in the oven to roast it under the broiler and left it there too long. The skin charred and came off just fine, which was the purpose, but the pepper was cooked too well to work for stuffing.
I quickly shifted to omelet making mode and sautéed onion and a few small stalks of chopped asparagus for just a couple minutes so the asparagus would retain some crunch.
I beat a few eggs with cultured buttermilk and salt and mixed in the chopped poblano pepper and the sautéed onion and asparagus. I cooked the omelet slowly in a nonstick skillet under a lid at low temperature.
I spread a generous portion of jalapeño cream cheese on half the omelet before folding it. Low fat it was not, but it sure did taste good!