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 around 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 it from the pan on a toasted slice of bread or onto a serving plate.