Mince all the vegetables to a similar size. Grate the ginger. Cut the chilli as preferred - I cut it into ½ cm pieces so they can be easily identified. Mince the basil. Grate the cheese. I used cheddar, you could take any cheese you prefer.
Break the eggs into a pan and beat them till frothy
Add salt, pepper, basil and oregano, chilli and ginger to the eggs and whisk so the salt dissolves.
Heat a frying pan. Spread one tsp of olive oil or spray vegetable oil on the hot pan.
Pour half the egg mixture on the pan, quickly lower the heat and spread the egg. Add half the chopped vegetables and cheese and spread them evenly across the egg base.
Cook for 2 minutes on low heat, or till the omelette can be lifted and gently flipped over.
Cook for one minute on medium or high heat till the base is done.
Transfer to a serving plate and serve hot with buttered toast.
Repeat the process for the second omelette,using a vegetable oil spray before pouring egg into the pan.