Adapted from keyingredient.com
plum tomatoes, trimmed and halved crosswise
small white onion, sliced into 4 rounds
Kosher salt and freshly ground pepper
tbsp mixed chopped herbs
tsp unsalted butter
oz. shredded gruyere or swiss cheese
Preheat the oven to 450 degrees F. Brush a baking dish with 1 tbsp olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut side up. Mix the remaining 2 tbsp oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15-20 mins. Whisk the eggs, milk and herbs in a bowl. Season with salt and pepper. Heat a small nonstick skillet over medium high heat. Add 1 tsp butter, swirling to coat. When the foam subsides, add one quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edges until the mixture is just set, about 1 min. Scatter one quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.