Serves : 1
Prep Time : 5 MINUTES
Cooking Time : 10 MINUTES

Ingredients

Method

– Heat the oil in a pan, and sauté the mushrooms until tender and slightly crispy.

– Season with salt, take off the heat and set aside.

– In the same pan, sauté the asparagus until tender, but still have a little bit of a bite to them. Season with salt and set aside.

– Heat a tablespoon of the butter in an 8inch non-stick skillet over medium heat until melted and has just started to foam.

– Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat to evenly cook the eggs.

– Use a small rubber spatula to gently stir the eggs, creating small curds and scraping down the side of the skillet as you go.

– Continue until the eggs are mostly cooked through at the base but just a little runny on top, 2 to 3 minutes.

– Note: Option to add more butter to the pan at this point to create a smoother omelette and to prevent sticking, then take off the heat.

– Season the omelette with a pinch of salt, then scatter the cheese, mushrooms, asparagus and arugula down the center.

– Gently shake the pan so that the omelette shifts toward the side, opposite the handle and up the side of the pan.

– Using the spatula, roll the omelette, then flip it seam-side down onto a serving plate.

– Slide the remaining ½ tablespoon butter of across the top, then sprinkle with salt and pepper. Serve immediately with some more roasted asparagus on the side.