Add 2 tablespoons of olive oil to a large frying pan and set it over a medium heat. Add the sliced red onion, red pepper and green pepper, spreading them out in an even layer. Cook, stirring occasionally, until they start to soften and look glossy and slightly translucent, approx. 5 minutes.

Tear open a sachet of Old El Paso Roasted Tomato & Pepper Fajita Seasoning Mix and sprinkle all the contents evenly over the softened red onion, red pepper and green pepper. Stir well so the vegetables are thoroughly coated with the seasoning mix and cook for approx. 2 minutes, until fragrant.

Turn up the heat, then pour over the beaten eggs, tilting the pan so the eggs are evenly distributed around the seasoned red onion, red pepper and green pepper. Cook for 2 minutes until the eggs start to set around the edges and the base, but are still slightly soft on top.

Using oven gloves, carefully place the frying pan containing the omelette under a hot grill to finish (make sure your frying pan is suitable to place in the oven first). Cook for a further 2 minutes until the eggs start to bubble and the top is just set and cooked through.

Remove the frying pan from the oven using oven gloves and lay it on a heat resistant surface so you don’t burn your work surface or table top. Let the omelette sit for a minute so it stops bubbling and firms up slightly.

Use a knife to cut up the omelette into portions directly in the pan. Then, using a fish slice, carefully lift each portion of the omelette from the frying pan and transfer to your plates, keeping the red onion, red pepper and green pepper layers intact.