Pre-heat the oven to 200°C.
Whisk together the eggs and seasoning in a large mixing bowl. Stir in the onion.
Heat the some of the olive oil in a small, heatproof non-stick frying pan over a medium heat. Pour roughly a quarter of the egg and onion mixture into the frying pan and allow it to set for 1 minute.
Remove from the heat, then arrange a few slices of red pepper, some of the canned chopped tomatoes and a few coriander seeds and black peppercorns on the top. Transfer to the oven to finish cooking for a further 2 minutes.
Remove from the oven and transfer to a plate; cover with aluminium foil to keep warm as you cook the other omelettes in the same fashion. Serve with sprigs of parsley leaves.
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