Break eggs into bowl. add 1/4 tsp salt and some freshly ground black pepper and beat well. Pour into glass measuring cup.
Put 2 TB of the oil in a medium frying pan and set over high heat. When oil is hot, add mustard seeds. As soon as they begin to pop (just takes a few seconds), add garlic. Stir once or twice. As soon as garlic starts to brown, add mushrooms and stir and cook until they lose their raw look.
Now turn heat to medium and add scallions, green chile, cilantro, and ginger. Stir until green seasonings have wilted, about 1 minute.
Add tomatoes and a little more salt and pepper. Stir for about 30 seconds, then turn off heat. This is the filling.
Put 1 TB of oil in a 7-inch nonstick frying pan and set over high heat. When hot, pour in half of beaten eggs. Using a wooden spoon, stir eggs for 3-4 seconds or until they look like lumps of soft custard held together in one unbroken layer.
Quickly spread half the stuffing along the center of the omelet and fold it over. Cook for a few more seconds and flip omelet over onto warm plate.
Make the second omelet the same way.