Ingredients:

6 large eggs
2 tablespoons coriander leaves, chopped
1 medium tomatoes (chopped)
1 medium onion finely chopped
2 tablespoons butter
12 cup cheese,Gruyre grated.
Additional coriander leaves, fresh

Preparation:

1. Combine eggs, 2 tablespoons chopped fresh coriander and salt and pepper to taste. Beat until well blended. Stir in tomato and onion.
2. In a medium non stick frying pan, heat 1 tablespoons butter; over moderately high heat, until butter melts and foam begins to subside.
3. Add half of egg mixture. Cook until omelet is set, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top with 1/4 cup grated cheese.
4. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1 tablespoons butter, egg mixture and 1/4 cup grated cheese. Sprinkle omelets with additional chopped fresh parsley

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