Fancy Feast omlette for two

Directions

1. Heat butter in pan and add thin slices of the red onion.cook until limp but not brown.
2. While onion is cooking; cube pre-roasted,peeled and seeded butternut squash and set aside.
3. Break about 1/4 cup of gorgaonzola cheese into small bits and set aside.
4. Crack eggs in a small bowl and beat with one to two teaspoons of water and add to hot pan with onions.Make sure heat is medium-high when you add the eggs then turn it down to low to cook until eggs set. Ussing a lid helps set them more quickly and evenly on the bottom.
5. When eggs are pretty set,with the onions mixed in and the top is still shiny and moist,carefully add the cubed squash and cheese to one side or the other and add the rubbed sage to taste. Now fold the opposite side of the eggs over so it looks like a half moon. Replace the lid and leave on low heat about 2-3 min to allow the cheese to melt. Serve hot.