Mediterranean Mushroom & Asparagus Omelette with Feta

In a mixing bowl, crack the eggs and whisk them with the milk, salt, and black pepper until smooth and slightly frothy. This helps create a tender, airy omelette.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the mushrooms and asparagus and sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly golden. Transfer them to a plate and set aside.

Add the remaining tablespoon of olive oil to the same pan and lower the heat to medium-low to prevent the eggs from browning too quickly.

Pour the egg mixture into the pan, gently tilting and swirling so it spreads evenly across the surface.

When the edges begin to set but the center is still slightly soft, spoon the sautéed mushrooms and asparagus over one half of the omelette. Sprinkle the crumbled feta evenly over the vegetables.

Using a spatula, carefully fold the omelette in half. Cook for another 1–2 minutes, just until the eggs are set and the feta is slightly softened.

Slide the omelette onto a serving plate, garnish with chopped fresh parsley, and serve immediately while warm.