Instructions

1. Mix the chopped tomatoes, chopped coriander and salad onions in a bowl. Add a drop of olives oil and season with salt and pepper.
2. Beat two eggs in one a small bowl. Add half of the oregano and 2 pinches of salt.
3. Heat a spoonful of oil in a pancake pan over medium heat and pour in the eggs. Let the mixture spread out.
4. Meanwhile, cut the avocado in half, remove the stone and cut the flesh into thin slices.
5. When the egg has almost set, lay half of the avocado on one half, then add half of the tomato salsa and a few pieces of grilled pepper and jalapenos. If you want cheese, scatter it on the other half of the omelette.
6. Add a small handful of salad leaves and carefully fold the omelette in half.
7. Slide it to a plate and serve.
8. Make another omelette with the other two eggs and remaining avocado, salsa, salad and grilled pepper.