PREP TIME: 10min
COOK TIME: 15min SERVES: 4
8 Asparagus spears, stems peeled
200g mushrooms, sliced
½ red onion, sliced
4 tbsp Goats cheese
4 sprigs fresh basil
½ cup milk
1 tbsp butter
½ tsp salt
¼ tsp ground pepper
Step 1: Spray a large frying pan with spray oil and heat pan over low heat.
Step 2: Add asparagus spears, mushrooms and red onion to the pan. Saute` together for 5 minutes.
Step 3: Meanwhile, beat eggs, milk, butter, salt and pepper in a mixing bowl.
Step 4: Add egg mixture to the fry pan and continue to cook omelette over heat for a further 5 minutes.
Step 5: Set oven grill to medium heat. Remove pan off stove top and place pan under grill. Cook omelette under grill for a further 3 minutes or until golden.
Step 6: Serve Omelette with dolloped goats cheese and fresh basil leaves.