Heat a small frying pan with oil over medium heat and sauté the diced red and green bell peppers for about 3 minutes until soft. Remove from heat and set aside.

In a medium bowl, mix the sautéed bell peppers with the drained tuna and cream cheese until well blended. Set aside.

In a separate medium bowl, beat the eggs until fully mixed and light in color.

Heat a bit more oil in the frying pan over medium-high heat. Pour in half of the beaten eggs. After 30 seconds, gently stir the cooked edges, allowing uncooked liquid to flow in.

Continue this process until almost fully set, then spoon half of the tuna mixture onto one half of the omelette.

Gently lift the opposite edge and fold it over the filling. Press edges to seal and cook for another minute.

Flip the omelette to cook the other side for another minute before transferring to a plate. Garnish with chives, salt, and black pepper.

Repeat with remaining ingredients to make a second omelette.