For the filling finely chop the tomatoes, mix with cheese, season with pepper.
Cook one omelet per serving, that is, divide all the ingredients in half. Beat 2 eggs so that the protein is completely mixed with the yolk. The greens, remove stems, finely chop the leaves, thinly slice green onions. Add half of the herbs to the egg mixture, salt and stir.
In a 22 cm diameter non-stick pan over medium heat, melt half the butter. When the butter zarenitsa, pour in the egg mixture, let stand on heat for 5-7 sec., then start vigorously stirring the contents of the pan with a spatula while shaking the pan so that the egg mass is distributed evenly. Cook this way for about 20 seconds.
Without removing from the heat, tilt the pan so that most of the egg mass moves to the bottom of the pan. Carefully poddevaya thin egg film, wrap it in half an omelet.
Place the filling in the center along the entire length of the omelet. Then knock the raised pan on the work surface to partially omelet "moved" sideways, and wrap the spatula "slid" part (third) to another part of the omelet, closing the filling. You should get a pointed oval.
Turn the omelet over onto a heated plate and serve immediately.