Start by washing and dicing the tomato and chopping the onion.

In a mixing bowl, crack the eggs and add milk, salt, and pepper. Whisk until well combined and slightly frothy.

Place the non-stick skillet over medium heat and add olive oil.

Add the chopped onions to the skillet and sauté for about 2 minutes until they become translucent.

Stir in the diced tomatoes and cook for another 2-3 minutes.

Pour the whisked eggs over the sautéed vegetables in the skillet.

Allow the omelette to cook undisturbed for about 3-4 minutes.

Once the edges are golden and the center is slightly runny, fold the omelette in half.

Slide it onto a plate and garnish with fresh herbs.