Mushroom, Feta and Asparagus Omelette
A quick, easy breakfast option that brings together some of my favourite ingredients. Perfect if you're looking for a breakfast you can make in under 15 minutes.
- olive oil spray
- 3 eggs beaten
- 1-2 button mushrooms thinly sliced
- 2 stalks asparagus thinly sliced
- 50 g Greek feta diced
- salt and pepper to taste
Heat a large non-stick pan over medium and spray generously with olive oil.
Add the mushroom and asparagus season to taste and saute for 5-10 minutes or until softened and lightly browned.
Pour in the beaten eggs and sprinkle over the feta. Cook without stirring until the egg has just set on top (approximately 4-5 minutes).
Use a spatula to gently lift the edges then fold the omelette in half. Serve immediately.