Warmth the oil in a little non-stick griddle, at that point cook the tomatoes chop side down until beginning to mellow and shading. In the mean time, beat the eggs with the herbs and a lot of newly ground dark pepper in a little bowl.
Scoop the tomatoes from the dish and put them on two serving plates. Empty the egg blend into the skillet and mix delicately with a wooden spoon so the egg that sets on the base of the dish moves to empower uncooked egg to stream into the space. Quit mixing when it’s almost cooked to enable it to set into an omelet. Cut into four and present with the tomatoes.