Chop the onion, chilli and garlic, then fry them in 1 Tbsp of oil until soft.
Meanwhile, cut the cabbage into 1 cm strips, then add to the pan. Under cover, on a low heat, simmer for about 5 minutes until tender.
Beat the eggs with 1-2 pinch of salt.
Transfer the sautéed onion and cabbage to a plate and wipe clean the pan with paper kitchen towel. Add the remaining oil.
When the oil is hot, pour in the eggs. Move the pan around to let the egg spread out evenly. Cover with a lid and simmer for 2-3 minutes on low heat.
When the surface is jelly-like, sprinkle the cheese on top and add the cabbage mixture. Fold in half and gently cook for about 1-2 minutes.
When the cheese is melted, slide it out onto a plate and serve.