BEAT eggs and evaporated milk in medium bowl.
SPRAY medium (9- to 10-inch) nonstick skillet with nonstick cooking spray; heat over medium heat. Pour half of egg mixture (about 1 cup) into skillet; cook for 2 to 3 minutes or until set but still moist on top, lifting edges occasionally to allow uncooked egg mixture to flow to the bottom of the skillet.
TOP one side of cooked eggs with 1/4 cup cheese and 1 ½ teaspoons each of dill, chives and parsley. With spatula, loosen the edge of the omelet and fold half of it over the cheese and herbs. Remove from heat; cover. Let stand for 1 minute or until cheese is melted. Remove omelet from skillet. Repeat process with remaining ingredients to make second omelet. To serve, sprinkle each omelet with pepper; cut each omelet in half.