This omelette is a perfect mix of autumn: kabocha pumpkin, kale, parsley, green chili and tomatoes, all harvested from my garden. Beat 2 organic eggs and add some mushroom soy, white pepper and cayenne. Put a hint of oil and a knob of butter in a heated pan, fry the vegetables except for the tomatoes for about one minute before pouring the eggs over the mix and then let it it cook and firm up. When the edges are golden the omelette is ready. Serve with the tomatoes and eat directly from the pan! Enjoy!