Asparagus omelette with bread strips

5-6 asparagus

1 tbsp olive oil

4 medium eggs

2 tbsp plant milk

Feta cheese (optional)

1. In a small pot, boil the asparagus for 5 minutes, then drain.
2. In a small pan, warm up the olive oil on low heat.
3. Once hot, sauté the asparagus for 1-2 minutes.
4. In a small bowl, whip the eggs with the plant milk. 
5. Pour the egg mixture in the pan, letting the egg settle around the asparagus spears.
6. Cook until the eggs start solidifying, lifting up the sides so that the egg in the middle moves to the sides.
7. Turn over the omelette carefully and cook for another minute.
8. Remove from the pan.
9. Serve with toasted bread strips. Also, if desired, add some crumbled feta cheese on the side.