Finely chop the (spring) onion and coriander and beat the eggs together, add salt and pepper to taste.
Heat the oil in a small frying pan then tip in the onion, coriander and chili. Stir round the pan for a minute or two until soft. Pour in the eggs and move around the pan until about three quarters have scrambled.
Settle the eggs in the pan and spread the grated cheese on top. Cook for about a minute or so until the cheese has melted and the omelette is nice and set.
Fold the omelette using a palette knife and slide from the pan on a toasted slice of bread or onto a serving plate.