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3 large eggs
1 tablespoon butter
1 cup fresh mushrooms, chopped
3 asparagus stalks, cut in 3-inch pieces
2 slices ham, cut into strips
1/4 cup cheddar cheese, grated
2 fresh basil leaves, finely chopped
Salt and pepper to taste
In a medium bowl, whisk together eggs with salt and pepper.
In a medium skillet, melt butter on medium high. Heat until foamy.
Add the mushrooms and cook for about 1 minute.
Add the asparagus and ham and cook until asparagus turns bright green, about 1 minute.
Add the eggs.
Use a silicone spatula to carefully fold the edges of the omelet while tilting the pan, allowing the eggs to cover the entire surface of the pan.
Once eggs are nearly cooked, add cheese and basil.
Gently slide omelet onto plate, folding into a half moon shape.
