Heat a non stick fry pan with a pat of butter.

Sauté the veggies with a pinch of salt, until mushrooms are golden and asparagus is tender but still slightly firm.

Remove from pan and set aside in a bowl.

Melt another pat of butter in pan on low to medium heat.

To the eggs add a pinch of salt and add them to the pan.

Using a rubber spatula, start by moving the outer edges inward (for the first minute and a half) then continue to cook until set. (see tips above)

Add the veggies to one side and fold over the other half of omelet.

Top with radishes, scallions, feta and herbs.