Heat 30 grams of the butter in a frying pan.
Add thick slices of tomato and the bacon rashers.
fry until bacon is crisp and tomato is cooked, remove from pan and keep warm.
Until combined, beat the egg-yolks, mustard and milk.
Season With Salt and Pepper.
In a separate bowl beat the egg-whites until soft peaks form.
Fold the egg-white mixture into the egg-yolk mixture.
In a clean frying pan, heat the remaining 15 grams of butter, once butter has evenly melted, add the combined egg mixture.
Cook on medium heat until golden on the underside and the omelette "puffs".
Remove from heat, place under hot grill until the top side is firm.
Now add bacon, tomato and copped shallots on one half of the top of the omelette.
Fold omelette over and place on serving dish.
