For the breakfast omelet, beat the eggs with milk in a bowl. Add the finely chopped onion and stir. Season with spices.
Heat the oil in a frying pan and pour in the egg mixture. Allow to set briefly before turning. Cut the tomatoes into pieces. Mix with a little olive oil and season with salt and pepper.
Place the finished omelet on a plate. Spread the tomatoes on one side and fold the omelet over them.
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