Clean the mushrooms, slice and sauté with a shot of oil, garlic, salt and pepper in a pan. Take slightly more than half, mix with the SKYR and parsley and season with salt and pepper.
Separate the eggs. Put the egg yolk in a bowl with the flour, milk, oil and salt. Whisk by hand making sure no clumps arise.
Whip the egg white to foam and carefully fold into the dough.
Heat a pan and as soon as it‘s hot, pour a ladle of dough and spread it around the pan. Turn over the omelette and cook on the other side for a few minutes.
Fill the omelette with the mushroom cream and ham, then fold over. Serve immediately.