Break the eggs into a bowl. Add a splash of cream and season the taste with salt and pepper. Beat the eggs with a fork. Heat a frying pan. Bake in a dash of sunflower oil the mushrooms, tomato and spring onion. Pour the egg/cream mixture into the skillet. Bake the omelette slowly cooked on low heat. Sprinkle with cheese crumbles. Serve with fresh cress and radish.