GREEK OMELET WITH ASPARAGUS AND FETA

 2 tbsp olive oil

6 spears fresh asparagus, trimmed and chopped

1/2 cup cherry tomatoes, halved

1 cup fresh chopped spinach

1 red bell pepper. chopped

1 garlic, minced

1/2 tsp dried oregano

1/2 rsp dried basil

Salt and pepper to taste

2 tbsp butter

6 eggs

1/2 cup whole milk

1/2 cup crumbled feta

1/2 cup shredded Cheddar

Heat olive oil in a large pan and add asparagus, cherry tomatoes, red bell pepper and cook until vegrtables are tender.

Then add the spinach, garlic, oregano, basil and salt and pepper to taste  Heat the butter, whip the eggs with the milk and pour over the vegetables, sprinkle with the two kinds of cheese, tilting the pan to cover the vegetable mixture until set/

Serve sliced with crusty brown bread,