Preheat your oven to 180 C.
Heat 1 tbsp of olive oil in a large nonstick ovenproof frying pan and fry the bacon for 2-3 minutes.
Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.
Add the spring onions and cook for 4-5 minutes until everything is tender, stir in the peas and heat through.
Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheese into chunks and scatter on top.
Meanwhile, in a large bowl, break in the eggs and beat them slightly, add the Parmesan cheese and season generously with pepper.
Pour into the pan over the vegetables and gently shake over a medium heat.
As omelette begins to set at the bottom, grate the remaining goat cheese on top and season with pepper.
Place the pan under the hot grill in the preheated oven for 4-5 minutes until cooked through and golden on top.