Heat the oil in a non-stick frying pan and over medium heat, add the shallot, onion, garlic red pepper and chilli and sauté for 2 minutes until softened.
In a bowl, crack the eggs, add a good pinch of seasoning, then whisk lightly with a fork. When the onion mixture is cooked, pour over the beaten eggs. Add the diced tomatoes and some grated cheese.
Cook for about five minutes until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Once nearly cooked, stop the heat under the saucepan, sprinkle over some fresh cucumber and coriander leaves.
Transfer the omelette onto a serving dish and add extra herbs and a touch of seasoning.
Add some chilli jam if desired and enjoy.
