Heat olive oil in a nonstick frying pan over medium heat
Meanwhile, put the eggs, parsley, basil, and ground black pepper in a bowl
Whisk until thoroughly mixed
Pour the egg mixture into the frying pan, tilt the pan slightly from one side to another to allow the eggs to swirl, and cover the surface of the pan completely
Let the mixture cook for about 20 sec, then scrape a line through the middle with a spatula
Tilt the pan again to allow it to fill back up with the runny egg
Repeat once or twice more until the egg has just set
Fold the omelette in half, slide it onto a plate
Serve with cherry tomatoes and enjoy!
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