Step 1: Prepare the Eggs : Crack the eggs into a bowl. Add milk, salt, and black pepper. Whisk until smooth and slightly frothy.

Step 2: Sauté Tomatoes : Heat butter or olive oil in a non-stick skillet over medium heat. Add tomatoes and cook for 1–2 minutes until slightly softened. Remove half of the tomatoes to mix into the omelette later or keep them as topping.

Step 3: Cook the Omelette : Pour the egg mixture into the skillet with the remaining tomatoes. Let eggs set for 1–2 minutes without stirring. Gently lift edges with a spatula, tilting the pan to allow uncooked eggs to flow underneath.

Step 4: Add Basil and Cheese : Sprinkle chopped basil and cheese (if using) over the eggs. Fold the omelette in half and cook for another 1–2 minutes until fully set and cheese melts.

Step 5: Serve : Slide the omelette onto a plate. Top with the reserved tomatoes and extra basil leaves for freshness.