Soufflé Omelette

Method

1. 1Separate the eggs from the yolks, each in a different bowl.
2. 2Beat your egg whites until soft peaks form.
3. 3Place milk in with the yolks and mix, season with salt and pepper.
4. 4Fold your egg whites gently into yolks.
5. 5Heat a small non-stick frypan, melt butter and pour in the egg mixture.  Leave heat on low to medium.
6. 6Meanwhile in another small frying pan sauté your mushrooms and spinach until cooked to your liking. 
7. 7The egg mixture will be quite puffy so you will need a large spatula to flip.  Another option is to cook the top of the omelette under a grill.  Once you have either flipped or cooked the top of the omelette, on one half place the ham, spinach & mushroom mixture and sliced tomato then fold the omelette over top to cover. 
8. 8Slide off onto a plate and serve immediately.