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Start by halving the baguette lengthways, drizzling with olive oil and toasting it cut-side down in a non-stick frying pan over a medium heat until golden.
Lightly rub the peeled garlic across the toasted surfaces of both sides of the baguette. Half the tomato and rub that over both toasted sides, too. Set aside.
Add the finely chopped herbs to a bowl with the eggs and a pinch of salt. Whisk well.
Return the pan to a medium heat, add a generous drizzle of olive oil and pour in the eggs. Stir vigorously as they cook. After about 1 min, when they are beginning to set but are still loose and custardy, stop stirring.
Grate the cheese over the eggs, then tilt the pan and roll up the omelette from one side.
Pop it into the baguette and add the mayo, if you like. Enjoy!