Roast the red bell pepper over gas stove until skin is completely black. If you do not have a gas stove you can use grill on highest mark. When completely blackened, remove skin and slice in small strips.
Finely chop the shallot, cut asparagus in 1 inch pieces.
In med size skillet, heat 1 tsp coconut oil (or other type of vegetable oil). Fry shallots until softened, not browned. Add asparagus, bell pepper and spinach.
When spinach has wilted, add eggs, scooping veggies into the egg while still unset. Turn omelet after 2 minutes. Bake an additional minute.
Make a side salad with rocket, sliced 1/2 avocado and cottage cheese. Serve together with omelette. Season with salt and pepper to taste.