Whisk your eggs in a small bowl until the whites and yolks are well combined.
Sauté your onions, tomatoes and basil in a cast iron pan using oil.
Transfer to a holding bowl and use the same pan to cook your eggs in.
Stir eggs until they begin to solidify and then form into a circular shape to form the omelet.
Sprinkle the cheese over the eggs and then spread the sun dried tomato mixture onto the eggs. Close the omelet by flipping half of it over onto itself like a taco shell.
Transfer to a plate and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.