Heat the oil in a non-stick frying pan and over medium heat, add the red pepper and scallions and sauté for 60-90 seconds or until softened.

Remove from the pan and divide the mixture into 4 and place a quarter of the vegetables back into the pan to prepare the first wrap.

In a bowl, crack 2 eggs, add a good pinch of seasoning, and whisk lightly with a fork.

Pour the beaten eggs over the vegetables. Sprinkle a quarter of the cheese and add one tortilla wrap.

Cover with. Lid to help cook and warm up for about 60-90 seconds until there is virtually no raw egg mixture left.

Remove from the heat, turn the first omelette wrap on a plate and repeat the process for the next 3 omelette wraps.

Spread some chilli crush if desired and roll the wrap. Serve warm or keep aside for your lunch.