This omelet is a unique take on breakfast and is excellent for the keto diet because it is made with asparagus, green pepper, ham steak, and Provolone cheese.
Heat olive oil in a pan over medium heat; add onion and green pepper.
Cook and stir until onion is slightly brown about 5 minutes.
Stir in ham and garlic salt.
Beat eggs asparagus and milk together with a whisk or a fork in a bowl; pour over ham mixture.
Add whole Provolone cheese slices or break them into pieces.
Cook until eggs begin to set about 3 minutes.
Gently fold the omelet in half; cook until cheese melts about 2 minutes.