Loaded Veggie Omelet

5 asparagus spears, chopped
1/2 cup mushrooms, diced
1/4 cup feta crumbled
extra virgin olive oil
Dash of salt and pepper
1/2 tomato, diced
2 eggs
diced ham (optional)
1/2 tsp sea salt
1/4 tsp black pepper

Heat 1Tbsp. of extra-virgin olive oil in a medium size pan, add the chopped mushrooms and asparagus. Cook until tender about 1-2 minutes. Remove the mushroom and asparagus mixture from the pan, placing it to the side for later use.

In the same pan, add 1 Tbsp butter. In a small bowl, whisk together 2 eggs. Pour egg mixture into the pan and cook over medium heat until it begins to set, making sure that the sides stay loose around the edges and aren’t sticking.

Add the asparagus and mushroom mixture to one half of the setting eggs. Add the diced fresh tomato, ham and feta cheese on top of the veggies. Cook until the top of the eggs begin to bubble and aren’t visibly runny but still soft and somewhat translucent. Fold the half without the vegetable mixture over the half with the vegetable mixture. Cook for 20-30 seconds more, or until the eggs have set further.