In a small bowl, whisk eggs, salt and pepper until blended. In a large nonstick pan,heat oil, Pour the egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

When eggs are thickened and no liquid egg remains, add tomato and green onion to one side. Fold omelet in half and cut into two portions; slide onto plates.