Tortilla Omelet

In a 10-inch nonstick skillet, coated with nonstick cooking spray, sauté the tomato, mushrooms, green pepper and onion until tender; remove and set aside. In a small mixing bowl, beat the eggs, milk, parsley, basil and pepper. Pour into skillet, cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla. Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sautéed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.