Whisk eggs and coriander in a bowl, season with salt and pepper and set aside.

Heat a small non-stick frypan over medium heat. Add red pepper and cook for 8 minutes, stirring occasionally until softened. 

Pour egg mixture over and tilt the pan to evenly coat the bottom. Cook, gently pushing cooked egg from the outer edge into the centre, allowing uncooked egg to run to the outside. Once almost cooked, flip over and cook for a further minute.

Arrange spinach leaves over wraps to cover. Add omelette and top with tomato and cheese. 

Season, roll up and cut in half to serve.