Omelets with Mushrooms and Tomatoes

For the omelets, separate 2 eggs (save the 2 egg whites for another use). Beat egg yolks with the milk, add a pinch of salt and mix in the chopped herbs. Beat egg whites with a pinch of salt until stiff and fold into the batter. Heat some butter in a pan and bake the omelets in succession turning with a lid or plate. Keep warm in oven. For the filling, rinse the tomatoes and remove the stems. Cut tomatoes into quarters, remove seeds and cut into small cubes. Peel the onions and garlic and chop finely. Heat the olive oil and sauté onions and garlic in it briefly. Clean mushrooms and cut into thin slices. Add with the butter to the onions and cook over high heat while stirring for 3 minutes. Add creme fraiche, thyme and tomatoes. Season with salt and pepper and heat again. Place the omelets on warmed plates with the filling, fold to cover and serve with salad, if desired.