1/4 cup mushrooms, sautéed
1/4 cup baby spinach
1/4 cup goat cheese
1/2 cup arugula
Parmesan, for shaving
2 Tbsp olive oil
Salt and black pepper, to taste
Crack eggs into a bowl and whisk well. Add milk and strain through a sieve. Add the egg whites with milk, whisk to blend. Place 2 Tbsp butter in a nonstick pan. When hot, add the asparagus, tomatoes and mushrooms. Cook for 2 minutes. Add the spinach and cook for one more minute. Season with salt and pepper.
Pour the egg mixture into the pan and cook like an omelette. When almost set, sprinkle 1/4 cup goat cheese on top and bake in a 350 degree oven until set. Invert on a round plate and garnish with arugula and Parmesan, dressed with lemon juice and olive oil and seasoned to taste with salt and pepper.