Place the eggs into a jug, add milk and butter and mix together. Leave aside.
Warm a medium frying pan over a medium heat, add 1 tsp of butter and when it is melted add the sliced mushrooms to the frying pan, mix so that they get coated in the butter.
Keep the heat medium/high to get a nice golden colour on the mushrooms.
Slice the tomato through the centre, place the cut side down into the frying pan with the mushrooms. Allow the tomatoes to cook for 3-5 minutes on the cut side, it will depend on how ripe the tomatoes are. Turn the tomatoes over and then add the celery salt and pinch of herbs. Continue cooking the tomatoes on the round side.
Place the jug with the egg mixture in the microwave and cook on high for 30 seconds, remove the jug and mix through and place back in the microwave, cook again for another 30 seconds and remove and mix again, if required place back in the microwave until the eggs are cooked. It will depend on the power of your microwave.
When the eggs are cooked, place onto a plate and add the tomatoes and mushrooms.