Step 1

Heat some oil in a small frying pan over medium-high heat. Add in the mushrooms. Sauté until the mushroom slices have released waters and are just starting to turn golden, about 5 minutes. Transfer to a plate.

Step 2

In the same pan, heat a bit more oil and add in the asparagus. Sauté until the asparagus is just starting to brown, about 4 minutes. Transfer to a plate.

Step 3

In a large bowl, beat together the eggs.

Step 4

In a large 12-inch (30-cm) frying pan, heat about 1/2 tablespoon of oil on medium to medium-high heat. Once the pan is hot, pour on the egg mixture. It should spread across the entire bottom of the pan. Allow it to cook about 2-3 minutes, undisturbed. The eggs should be fully set on the bottom, and starting to look set on the top.

Step 5

On half of the omelette, top the mushrooms, asparagus, tomatoes, chicken and cheese. Gently fold the omelette over, leaving about a 2-inch gap so you can see what is inside the omelette.

Step 6

Turn the heat down to medium. Allow the omelette to cook for another 5 - 7 minutes, until the eggs look fully cooked through. You can cover the skillet to speed up the cooking process.

Step 7

Remove from heat and top with salt and pepper, as desired. Serve immediately.