In a bowl, mix together the beaten eggs, chopped onion, halved cherry tomatoes, chopped green chili, salt, pepper, and cilantro/coriander leaves until well combined.
Heat oil in a non-stick frying pan over medium heat.
Pour the egg mixture into the pan and spread it evenly.
Place the strips of pepper jack cheese evenly on top of the egg mixture.
Make sure that the cherry tomatoes are distributed evenly over the pan.
Cover the pan with a lid and cook for about 3-4 minutes until the omelet is set and the bottom is golden brown.
Carefully fold the omelet in half using a spatula and cook for another 1-2 minutes until the cheese is fully melted and the omelet is cooked through.
Slide the omelet onto a plate and serve immediately.