COMBINE eggs and tomato in small bowl; set aside. HEAT greased, large, nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. Carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking, fill with roasted pepper, pesto and cheese. Reduce heat to low; fold omelet in half. Cook for an additional 2 minutes. Serve immediately. Tip: May substitute feta cheese.