6 asparagus, peeled and sliced diagonally thinly
5 baby portobello mushroom, sliced thinly
1 Tbsp green onions, sliced
salt and pepper
1 Tbsp finely minced chives
2 Tbsp crumbled goat cheese
Saute asparagus, mushrooms separately in butter. Set aside.
Heat a non-stick pan over moderately high heat, add 1 Tbsp butter.
Whisk the eggs together and season with salt and pepper. Pour eggs into the pan and stir the eggs as they cook. Once the egg begins to set lift the edges to allow the raw eggs to run underneath.
While still soft on the surface, sprinkle cooked vegetables evenly. Sprinkle some chives and cheese. Fold the front of the eggs over and roll the omelette onto a serving plate. Sprinkle some more chives and serve immediately.