Small bunch of fresh coriander leaves, finely chopped
1 tsp rapeseed oil
Break the eggs into a bowl with the onion, chilli, tomato and fresh coriander. Beat with a little salt.
Heat the rapeseed oil in a 24cm non-stick pan (measured across the top) over a medium heat. Add the egg mixture and, using a spatula, scrape and lift the omelette from the bottom of the pan as it starts to cook. When the omelette is almost firm, fold in half and slide it onto a plate to serve.