Halve or quarter the cherry tomatoes and place in a bowl. Heat the olive oil in a non stick pan and tip in the tomatoes. Season with salt and pepper and fry over a medium heat for 1-2 minutes until the tomatoes are just soft but still hols their shape.

Lightly beat the eggs in a bowl in the meantime. Scattered the chopped herbs over the tomatoes, then shake the pan to distribute the eggs and ensure they cook evenly. When they are almost set, take the pan off the heat.

Fold the omelette, using a heatproof spatula to lift one edge and tipping the pan slightly to make it easier.