Omelet with roughly-chopped white onion, chopped red bell pepper, pressed garlic (1 clove), freshly grated cheddar and Parmesan cheese, topped with celery salt.
I sauteed the onion and bell pepper in butter, added the pressed garlic after a few minutes. I added a tad of kosher salt and fresh ground pepper before I poured the two lightly beaten eggs. As the omelet was cooking I grated the two cheeses on top so they could melt into each other a little bit.
On the side, vine-ripened tomato slices with a drizzle of olive oil and balsamic vinegar and a dash of celery salt.
