Heat 4 tablespoons olive oil over medium high heat in a non-stick skillet until hot, add the eggs; cook lifting the edges to allow the eggs to set. When the omelet is no longer runny, but still very soft, spread the onions, mushrooms, tomato, ham and cheddar cheese evenly over the omelet. Cover and turn heat to low. When the omelet is firm and the filling hot, remove the cover, sprinkle with salt and pepper and drizzle with remaining olive oil. Cut into wedges and serve.
Per Serving: 349 Calories (77.4% from fat); 30g Fat (7g Sat, 17g Mono, 3g Poly); 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 440mg Cholesterol; 574mg Sodium. Food Exchanges: 2 1/2 Lean Meat; 4 1/2 Fat.