Makes 1 omelet
1 teaspoon olive oil
1/2 cup sliced chanterelles
4 asparagus spears, trimmed and sliced thin on bias
1 shallot, trimmed and small diced
3 large eggs, cracked and beaten
2 tablespoons crumbled feta cheese
Salt to taste
pepper to taste
Heat the oil in a 10-inch nonstick skillet over medium low heat. Add in mushroom and cook until golden brown about 3-4 minutes.
Add in asparagus and shallots and sauté until asparagus and onions are lightly cooked about 2-3 minutes.
Pour in the eggs and stir the egg mixture, gently move the cooked egg so any liquid goes beneath it. After about 2 minutes the egg should have formed and be uniformly cooked, but still moist.
Season with salt and pepper.
Add the feta cheese and with the help of a spatula, fold the omelet over onto itself and serve.