Slice the red onion, asparagus and cucumber and fry in a little oil in an omelette pan. Crack and beat the eggs before pouring them into the pan. Cover all of the vegetables and keep peeling the cooked part of the egg towards the middle of the pan to let the uncooked egg pour into the spaces around the edges. There maybe some uncooked egg left on top. If so, place in the oven and cook on a low heat for a couple of extra minutes. Sprinkle over the cheese, Lea and Perrins, lemon juice and salt and pepper to taste. Serve and enjoy!