Remove the peel from the shallot and cut into small pieces. Cut the tomatoes at the stem, put them briefly into boiling water, remove, cool and peel. Then cut into quarters, remove the seeds and finely dice the flesh. Rinse the kitchen herbs, shake dry and chop finely. Finely grate the cheese and finely dice the ham. Clean the mushrooms and perhaps halve or quarter them.
Preheat the oven to 180 °C (convection oven 160 °C , gas mark 2-3).
Heat 1 tbsp. butter in two small frying pans (with heat-resistant handles) and sauté the mushrooms, add shallots, ham and tomatoes and sauté briefly. Sprinkle with cheese and kitchen herbs.
Beat the eggs, mix and season with salt and pepper, then divide evenly between the two frying pans. Using a rubber spatula, carefully push to one side and form into an omelet, tapping the pan handle to loosen the batter. Cook for a few minutes in the stove until cooked through, but do not allow to brown.
Arrange the omelets on plates and garnish with cherry tomatoes.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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