Heat a little olive oil in a frying pan and add the spring onions, chicken and cherry tomatoes. Stir for a couple of minutes to brown off and warm through.

Add the beaten eggs and some freshly ground black pepper, and swirl around the pan to form the omelette.

As the underside cooks, you'll see it solidify around the edges. I always finish an omelette off under the grill.

Slide off onto a plate (onto a bed of raw spinach if you like) and top with the avocado, red peppers and more black pepper.