Creamy tomato and coriander omelette

This is just divine for Sunday Brunch..!!!!

Ingredients: (Serves 4)

1 small onion - finely chopped
3 oz (75g) unsalted butter
1 lb (450g) tomatoes, skinned, seeded and chopped
1 level tbsp of chopped fresh coriander (or flat leaf parsley)
Salt & freshly ground pepper
8 oz (225g) full-fat, soft cream cheese
12 eggs
3 tbsp water

GARNISH - sprigs of fresh coriander

Gently fry the chopped onion in 1oz (25g) of the butter for 3 minutes. Add the chopped tomatoes, chopped coriander or parsley, and salt and pepper to taste. Simmer steadily for 10-12 minutes, until the mixture is thick and pulpy. Keep warm over a very low heat.

Divide the cheese into small cubes or knobs. Beat the eggs in a measuring jug with the water, and add salt and papper to taste.

To make each omelette, heat a quarter of the remaining butter in an omelette pan, or a medium non-stick pan. Once the butter is bubbling, add a quarter of the beaten egg mixture. Cook over a moderate heat, shaking the mixture backwards and forwards as the omelette starts to set on the underside. The omelette needs to be just set on the base, but still creamy and slightly liquid on the top.

Remove the pan from the heat and top the omelette with a quarter of the tomato filling and 2oz (50g) of the cream cheese. Tilt the omelette pan carefully over a warm plate, and roll the omelette neatly onto the plate, folding it with a spatula.

Garnish with sprigs of coriander or parsley and serve immediately. Make the remaining three omelettes in the same way.
(This was from the Reader's Digest Guide to Creative Cooking & Entertaining)