Whisk the eggs with the half and half, salt, pepper and dill weed lightly in a bowl.

Heat butter in a small nonstick skillet.

Add tomatoes to pan. When they sizzle, pour in egg mixture, and immediately top with Parmesan cheese.

Cook over med-low heat, stirring gently, until eggs are as set as you like.

Serve at once (I served the eggs in photo with grilled toast).