Tomato, Capsicum & Coriander Omelette

Ingredients

3 eggs, scrambled with a fork

1 small tomato, sliced then cut into quarters

1/4 red capsicum

1/4 yellow capsicum

1 spring onion

1/2 cup of coriander
1 nob of ginger

1 dash of peanut oil (or whatever oil is preferred, butter for a fuller flavour)

1 dash of sesame seed oil

Method

1) Heat a oils in pan on a medium heat, throw in the scrambled eggs.

2) Add in most of the spring onion, capsicums, tomato and coriander. Microplane the ginger to taste.

3) Once the egg starts to cook in the middle, or around the edges, slightly lift the egg around the outer edge and tilt the pan to allow the uncooked egg to spread.

4) Once the eggs firmed up flip in half, cook both sides for a couple of minutes.

5) Serve with any remaining vegetables and herbs.