In a medium pan, heat 4 TBSP oil, once hot, add in the tomatoes, garlic, thyme. Saute over medium high for 4-6 minutes. Take out and place in a bowl.
Whisk the eggs, milk, salt and pepper.
In the same pan without washing it (it will give the omelette extra flavor), add in the last TBSP of oil (if you’re using a nonstick pan don’t worry about adding more oil), pour in the egg mixture. Cook on medium low, once the top is barely runny, on half of the omelet, add the sauteed tomato mixture (leaving behind any excess juices) and dot it with the goat cheese. Fold the other half over carefully.
Cook another two minutes (increase temperature to medium high). Serve immediately.
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