Prepare the ingredients: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

Heat the pan: Place a non-stick skillet over medium heat and add the butter. Let it melt and coat the pan evenly.

Cook the vegetables: Add the diced bell peppers and onions to the pan. Sauté for 1-2 minutes until slightly softened.

Pour the eggs: Reduce the heat to low and pour the whisked eggs into the pan. Let them spread evenly.

Add fillings: Sprinkle the shredded cheese, diced tomatoes, and chopped herbs evenly over one half of the omelette.

Fold and serve: Once the edges start to set, gently fold the omelette in half. Cook for another 30 seconds, then slide onto a plate.