In medium bowl, beat together eggs, milk and herb blend until well blended. Stir in peas and carrots, onions and 2/3 cup of the cheese. In 10-inch omelet pan or skillet with ovenproof handle* over medium heat, heat oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Cook, stirring occasionally, about 3 to 3 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 5 to 6 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set in center, about 1 to 2 minutes. Sprinkle with remaining 1/3 cup cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Cut into wedges and serve from pan. Makes 6 servings.
* To make handle ovenproof, wrap completely with aluminum foil.