Whisk the eggs:
In a bowl, beat the eggs with a pinch of salt and pepper. Add milk or cream if using, and whisk until smooth and airy.

Sauté the tomatoes:
Heat a non-stick pan over medium heat. Add a bit of butter or oil and sauté the cocktail tomatoes for 2–3 minutes until slightly blistered and softened. Remove and set aside.

Cook the omelette:
Add a little more butter or oil to the same pan if needed. Pour in the egg mixture and swirl to spread evenly. Let cook undisturbed for 1–2 minutes.

Add fillings:
Sprinkle the sautéed tomatoes and herbs (and cheese, if using) evenly over one half of the omelette.

Fold and finish:
Once the bottom is set and the top is slightly creamy, gently fold the omelette in half. Cook for another 30 seconds to 1 minute until just cooked through.

Serve:
Slide onto a plate and serve immediately with toast or a small side salad.

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