Carefully separate the eggs, leaving each yolk in the respective half of the shell. Let the egg whites slide into a large non-stick pan (grease with butter beforehand) so that the entire base is covered. Also slide in two egg yolks and mix a little with a fork - but only enough to create a nice pattern. Clean the mushrooms, cut them together with the ham and spread them in the pan. Wash the cherry tomatoes, cut in half and also spread them in the pan. Cut the cheese into cubes according to the desired amount and also distribute in the pan. Salt and pepper everything and sprinkle with basil. Completely enclose the handle of the pan with aluminum foil and put it in the oven. Fry on the middle rack for approx. 3-4 minutes.
Remove the pan and carefully add the remaining egg yolks (but be careful, they should stay whole and do not break, i.e. do not melt). Put in the oven again. Leave in until the yolks have hardened slightly on the surface.
Remove the pan and carefully slide the omelette onto a large plate. Pierce the egg yolks lightly so that it runs very easily. Serve immediately.
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