Step 1: Sauté Vegetables : Heat butter or olive oil in a non-stick skillet over medium heat. Add diced bell peppers and onions. Cook for 3–4 minutes until softened and slightly caramelized. Remove from the skillet and set aside.

Step 2: Prepare the Eggs : In a medium bowl, whisk eggs with milk, salt, and black pepper until smooth and frothy.

Step 3: Cook the Omelette : Heat the same skillet over medium-low heat and melt a little more butter if needed. Pour in the egg mixture and let it set for 1–2 minutes without stirring. Gently lift edges with a spatula and tilt the pan to let uncooked eggs flow underneath.

Step 4: Add Filling : Spread the sautéed bell peppers and onions evenly over one half of the omelette. Sprinkle shredded cheese on top if using.

Step 5: Fold and Finish : Fold the omelette in half over the filling. Cook for 1–2 more minutes until cheese melts and eggs are fully set. Garnish with fresh herbs and serve hot.