3 to 4 cherry tomatoes, cut in half and sprinkled lightly with salt
2 tablespoons chopped basil, parsley, or herb of your choice
1/4 fresh red onion, sliced
1 tsp olive oil
Salt & pepper, to taste
Combine the Peggs and water in a small bowl and mix until incorporated.
Heat a medium non-stick skillet over medium heat and add 1 tsp olive oil. When the oil shimmers, add the Peggs mixture and cook according to package instructions
Add the Peggs to the skillet and cook without stirring until the edges begin to set.
Place the onion, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.
Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.