Crack the eggs into a small bowl, season with pepper and whisk.

Heat ½ teaspoon of the oil in a non-stick skillet over medium heat.

Add the chopped asparagus to the skillet and cook for 5 minutes or until tender, but still firm. Remove from pan and set aside.

Add the remaining oil to the heated pan and swirl to coat. Pour in the egg mixture. Swirl the pan to evenly coat the base with the eggs. Using a spatula, lift the cooked egg and allow uncooked egg to flow underneath. Just before the omelette is fully cooked add the asparagus and feta. Fold the omelette in half and slide onto a plate. Top with arugula and serve with warm toast.