Mushroom and Asparagus Omelette

Ingredients

• Cheddar cheese (1/2 cup, shredded)
• Butter (2 tablespoons)
• Salt and pepper (to taste)
• Milk (2 tablespoons)
• Eggs (4)
• Asparagus (1/2 cup, chopped)
• Mushrooms (1 cup, sliced)

Instructions

1. In a skillet, melt 1 tablespoon of butter over medium heat.
2. Add the mushrooms and asparagus to the skillet and sauté until tender, about 5 minutes. Season with salt and pepper.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. In another skillet, melt the remaining tablespoon of butter over medium heat.
5. Pour the egg mixture into the skillet and cook until the edges start to set, about 2 minutes.
6. Sprinkle the sautéed mushrooms, asparagus, and shredded cheese over one half of the omelette.
7. Fold the other half of the omelette over the filling and cook for another 2 minutes, or until the cheese is melted and the omelette is cooked through.
8. Slide the omelette onto a plate and serve hot.