Mexican-style omelette

1. Prepare the Ingredients:
- Dice the red bell pepper.
- Finely chop the shallots and red hot chili peppers.
- Chop the coriander leaves.
- Crack the eggs into a small bowl and add the milk. Season with a pinch of salt and pepper, then whisk the mixture until well combined.

2. Cook the Vegetables:
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Add the diced red bell pepper, chopped shallots, and red hot chili peppers to the skillet.
- Sauté for about 3-5 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to ensure even cooking.

3. Cook the Omelette:
- Spread the sautéed vegetables evenly in the skillet.
- Pour the whisked egg mixture over the vegetables.
- Gently tilt the skillet to ensure the egg mixture covers the vegetables evenly.
- Use a spatula to occasionally lift the edges of the omelette, allowing the uncooked egg to flow underneath.

4. Finish and Serve:
- When the omelette is almost set but still slightly runny on top, sprinkle the chopped coriander leaves over it.
- Add the lime juice evenly across the omelette for a fresh, tangy flavor.
- Cook for another minute until the eggs are fully set but still soft, then fold the omelette in half.

5. Plate and Enjoy:
- Slide the omelette onto a plate.
- Serve hot, optionally garnished with extra coriander leaves and an additional wedge of lime.