Cheese Omelet With Roasted Tomatoes and Onions

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3 tablespoons extra-virgin olive oil

4 plum tomatoes, trimmed and halved crosswise

1 small white onion, sliced into 4 rounds

Kosher salt and freshly ground pepper

1 cup panko (Japanese breadcrumbs) or plain breadcrumbs

10 large eggs

2 tablespoons milk

4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions

4 teaspoons unsalted butter

4 ounces shredded gruyere or Swiss cheese (about 1 cup)