Sprinkle the shredded cheese to the entire surface of the pan. When the cheese starts to melt, pour the whisked eggs on top of the cheese.
Lower the heat to low, and tilt and rotate the skillet to allow the eggs to cover the cheese and to cook through, about 3-4 minutes.
Place a spatula under half the omelette and fold over. Slide onto a plate, season with salt and pepper, and serve with tomatoes and parsley, if desired.
Video
Notes
Storage: This omelette is best enjoyed as soon as you cook it. But if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave until warmed through.