Fry all of the ingredients excpet the eggs and cheese in a 26cm pan or similar until cooked,
Season with salt & pepper. Meanwhile mix the eggs together in a bowl with 2 tables spoons of water.
Add the half of grated cheese to the egg mixture and pour over cooked vegetables.
Cook on a medium/high heat. While the egg is cooking pull the egg mixture towards the centre of the pan with a spatula and tilt the pan so that the runny egg fills the hole you’ve made.
Repeat this a few time so that the egg mixture cooks evenly. Once the egg is nearly set – but still a little moist- fold the omelette in half. Then with pan in one hand and plate in the other tip the omelette upside down onto the plate.
Top with remaining cheese and serve with a salad, potatoes or vegetable of your choice
This is an Egg Guy favourite for dinner time but is great when ever you fancy