Whisk the eggs with salt until light and fluffy.

Heat sunflower oil in a skillet.

Add the chopped onions and saute until caramelized on low to medium heat.

Add the capsicum and green chilies and saute until the capsicum becomes tender.

Pour in the beaten eggs and stir continuously.

Allow the eggs to scramble.

Stir in the cheese spread and turn off the heat.

Check the salt and adjust accordingly.

Serve the scrambled eggs with toasted bread and orange juice.