About this recipe:This is a wholesome omelette, which is quick and easy to make. Sauteed asparagus, mushrooms and onions are cooked in an omelette, then topped with Parmesan cheese.
1 tablespoon olive oil
4 tablespoons milk (optional)
3 spears asparagus, trimmed and cut into 5cm pieces
35g sliced fresh mushrooms
35g spring onions, chopped
40g grated Parmesan cheese
Prep:15min › Cook:10min › Ready in:25min
Heat the olive oil in a large frying pan over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelette cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.