Beat eggs with salt. Divide the broccoli into florets and boil them in salted water for 5 minutes. Drain them and add to the egg mixture. Melt butter in a hot pan, pour the mixture and fry on both sides. Slice the tomatoes and place them on a plate, ready to descend on the omelet. Fold the omelet and still hot sprinkle with cheese and cheese. Serve immediately, sprinkled with pepper and salt to taste.