- Step 1
Combine capsicum, shallots and chilli. Use a fork to whisk eggs and milk together. Season well with salt and pepper.
- Step 2
Heat oil in a small (16cm base) non-stick frying pan over mediumhigh heat. Add half the capsicum mixture and cook for 2 mins. Pour over eggs. Reduce heat to medium and cook for 7-9 mins until set.
- Step 3
Carefully turn omelette out onto a serving plate. Add coriander and lime juice to remaining capsicum mixture. Season with salt and pepper. Spoon on top of omelette and serve immediately.