Question: how to make asparagus omelet toast

  Options: 
 A. Whisk 3 eggs with 1/4 cup chopped chervil, 1 teaspoon kosher salt and a few grinds of pepper; mix in 1 cup cooked thinly sliced asparagus. Cook in a buttered large ovenproof nonstick skillet over medium heat, undisturbed, until the edges are set, 3 to 5 minutes. Bake at 350 degrees F until cooked through, 3 more minutes. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelet strips.
 B. Whisk 3 eggs with 1/4 cup chopped banana bread 1 teaspoon kosher salt and a few grinds of pepper; mix in 1 cup cooked thinly sliced asparagus. Cook in a buttered large ovenproof nonstick skillet over medium heat, undisturbed, until the edges are set, 3 to 5 minutes. Bake at 350 degrees F until cooked through, 3 more minutes. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelet strips.
Answer: A