Grab a pan and put it on the stove over medium heat.

Add 1 tbsp of butter to the pan and let it melt.

Add 1 small-sized chopped onion and 1/2 cup of red and green chopped capsicums.

Using a spatula, stir to fry the vegetables.

Sprinkle ¼ tsp of salt and ¼ tsp of black pepper over the vegetable mixture.

Saute the vegetables for 3-4 minutes.

Remove the pan from the heat, transfer the veggie mix onto a plate and set it aside for later use.

Take a mixing bowl and crack 4 large eggs into it.

Sprinkle ½ tsp of salt and ½ tsp of black pepper over the eggs.

Pour 2 tbsp of milk and whisk the mixture thoroughly.

Heat a pan over medium-low temperature, add 2 tbsp of butter, and let it melt.

Pour the egg mixture into the pan.

Once the bottom of the omelette is set but the top part is still a bit runny, add the vegetable mixture you prepared earlier to one-half of the omelette.

Sprinkle ½ cup of grated mixed cheese over the veggies.

Fold the other half of the omelette over the veggies and cheese fillings.

Cook for an additional 30 seconds to 1 minute. Press on the eggs with a spoon to ensure even cooking.

Remove the pan from the heat and transfer the omelet to a plate.

Garnish the dish with coriander and serve with slices of tomato.