Asparagus And Mushroom Omelet Roll

Ingredients:-
 For omelet:-

• Eggs- 4 
• Milk- 1 cup
• Salt - as needed
• Olive oil - 1 tbsp
• Pepper powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp

For stuffing:-

• Onion, sliced - 1
• Capsicum, sliced - 1
• Asparagus, chopped - 5 or 6 nos
• Mushroom, sliced - 10 to 15 nos
• Tomato, chopped - 1
• Garlic, minced - 1 tbsp
• Pepper powder - 1 tbsp
• Cheddar cheese - 1 cup
• Salt as needed

Preparation:-

1.To make Omelet:-

• Whisk together eggs, milk, salt, pepper powder and turmeric powder until really really frothy.

• Heat the flat  pan/tawa and Spray olive oil for extra non-stickness.
• Once the pan is hot and sizzly, pour the whisked egg into the pan, swirling until the bottom of the pan is fully covered and even; 

• Once cooked on all edges, flip over with a spatula; season again, and turn off the burner. 

2. To make Stuffing:-

• Heat a olive oil in a pan, add Onion, Asparagus, Tomato Capsicum ,Mushroom, pepper powder and salt, saute for few minutes. 

• Add cheddar cheese and saute for 2 minutes. Remove from pan and set aside.

3. To Serve:-

• Remove the cooked egg from the pan and onto a plate.

• Put asparagus and mushroom mixture at one end, roll as tight as you can the egg over top the mixture, forming a roll, until you get all the way to the other side.
• Serve hot with ketup.