Bell Pepper Tomato Omelette

Clean the bell peppers, cut into thin strips. Halve and quarter the tomatoes. Cut spring onions into rings. Heat the oil in a non-stick pan, sauté the bell peppers, tomatoes and the white part of the spring onions, season with salt and pepper.

Beat the eggs, cream, salt and pepper. Pour over the peppers, tomatoes and spring onions, let set over a medium heat. Using a spatula or spatula, push along the bottom of the pan 3-4 times to the center of the pan. Spread the cheese on top and 2 Let set for 3 minutes over medium heat.

Let the bell pepper and tomato omelette slide onto a large plate, fold over halfway and serve sprinkled with the remaining spring onions.