Place a 7 inch omelette pan over a low heat. Melt the butter and gently fry the onion, chilli, ginger and garlic for 5-6 minutes or until soft.
In a bowl roughly beat the eggs with a fork and add the coriander, salt and pepper. Increase the heat to medium high and pour the eggs into the pan. Draw a wooden spoon through the eggs towards the centre, letting the liquid egg refill the channels.
As soon as the omelette shows the first signs of setting sprinkle on the parmesan. Once it begins to set but is still soft tilt the pan. Using a spatula flip over one edge. Once cooked to your liking tip on to a plate and serve with plenty of hot buttered toast.