Step 1

Spray the skillet with nonstick spray and heat over medium high heat. Add the mushrooms and cook for 3-5 minutes until softened and slightly browned. Transfer to a small bowl.

Step 2

Add the eggs, milk and kosher salt to a blender. Secure the blender with a lid and process on high speed for 3 full minutes until the eggs are very light and frothy.

Step 3

While the eggs are blending, wipe out the interior of the pan with a sponge or paper towel. Spray the pan with vegetable spray and add the pat of butter and melt over low heat for 45 seconds.

Step 4

Pour the eggs into the center of the pan pan and don't touch the pan for 15-20 seconds.

Step 5

Turn up the heat to medium and swirl the eggs around in the pan to coat the sides until the eggs are about 85% cooked.

Step 6

Use a flexible rubber spatula to loosen the edges of the omelette and carefully flip it over to cook for an additional 15 to 20 seconds.

Step 7

Once you flip the omelette add the grated cheese, mushrooms and half of the chopped tomato to one side of the omelette. Remove from the heat and use the spatula to fold the omelette over the fillings.

Step 8

Transfer the omelette to a plate and sprinkle with the parmesan cheese, ribbons of prosciutto, the remaining tomato and fresh basil. Serve.