In a small bowl add the salt, black pepper, crushed chillies, finely sliced green chilli to the eggs then beat well with a fork until fully combined.
In a skillet pan add the butter and oil then heat up until the butter has completely melted.
Slice the tomatoes into 1cm thick slices then arrange on the pan in a single thin layer.
Cook the tomatoes for 2-3 minutes on medium heat then flip over.
Carefully pour the egg mixture on top of the tomatoes and top with the cheese and dried oregano.
Cover and cook for 3-4 minutes until the eggs are cooked through.
Garnish with finely chopped coriander
Gently slide onto a plate and enjoy!