Asparagus and Mushroom Omelette

There are so many variations of omelette like Egg bhurji or Egg khagina from India, Chinese Egg foo young or Lotus, egg, Indian omelette or Masala omelette, Italian omelette or Frittata, Farmer's omelette from the Netherlands, Tortillas from Morocco which includes potatoes, cumin and fleur de sel, Japanese omelette, Tamagoyaki which are several layers of cooked egg rolled together, "Kai yat sai" or stuffed eggs in Thai, Matzah brie or matzo brei, is a dish of Ashkenzi Jewish origin made from matzo fried with eggs etc.

Omelettes are perfect for a quick and satisfying meal. Serve it with a salad.

Ingredients:
6 asparagus, peeled and sliced diagonally thinly
5 baby portobello mushroom, sliced thinly
1 Tbsp green onions, sliced
6 eggs
salt and pepper
1 Tbsp finely minced chives
2 Tbsp crumbled goat cheese

Method:
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.