Method:

Break the eggs into a bowl or jug and beat well with a fork, add the grated Mexicana and season to taste.

Heat a 18-20cm non-stick frying pan over a high heat and spray with 1 cal stray (or use a litle oil).

When the pan is hot pour in the egg mixture. Using a silicone spatula, immediately start to drag the cooked egg away from the edges of the pan, leaving it in the centre. This will allow runny, uncooked egg to fill the gaps. Continue this process, occasionally tilting the pan to encourage raw egg to find its way to the pans hot surface. After about 3 minutes the omelette will start to set, sprinkle over the spring onion and roasted peppers.
Immediately cover the pan with a large serving plate and turn off the heat.

Leave the covered omelette to stand for two minutes; allowing the residual heat to finish cooking the omelette.

Dry the warmed plate used to cover the pan and carefully transfer the omelette on to the plate and serve.