In a small bowl, whisk the eggs and milk, salt, and pepper until fully combined.
Heat a non-stick skillet over medium heat. Add butter and let it melt. Pour the egg mixture into the skillet, tilting the pan to evenly coat the bottom. Cook until the edges start to set, about 1-2 minutes.
Scatter Cherry tomatoes and parsley across one half of the omelette. Continue cooking 1-2 minutes until eggs are just set.
Carefully fold the omelette in half to cover the filling. Cook for another minute to ensure the eggs are cooked through. Slide onto a plate.
Spoon 1-2 Tablespoons of Delve Garlic Herb Asiago Dip on top of the omelette.
Add crispy bacon and toast to the plate. Serve immediately.
