Asparagus and mushroom omelette

Heat frying pan over high heat. Spray with olive oil. Cook garlic, asparagus and mushrooms for 1-2 minutes until aspargus is bright green. Season with salt and pepper and transfer to plate and cover to keep warm. Beat eggs with milk and pour into clean pan over medium heat. Cook for 40 seconds or until base is set. Add asparagus and mushrooms, sprinkle with ricotta cheese and cook until set. Serve with 1 piece of wholegrain bread.