3 large eggs
50 g feta cheese mozzarella
1 sprig of green onions - white part only
olive oil or sunflower oil
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Asparagus is cleaned, cut into two and steamed in a little water until tender. Whipped up and cool cut more finely. Onions are also cut into small pieces and add to them. Eggs are broken with a little salt, and mozzarella cut into 2-3 pieces. In flat pan on low heat with a little olive oil pour beaten eggs and top put onions, asparagus and mozzarella slices. Once the eggs constipation slightly below, shrinking one end to the other, so as to stick together. After 2-3 minutes omelet remove and drain on paper. Serve warm.