1.Beat eggs, milk and cheese with fork in large bowl until just combined; season to taste. Combine tomato, onion, capsicum and chilli in medium bowl.
2.Melt a quarter of the butter in small non-stick frying pan; pour in quarter of egg mixture. Cook until just set; sprinkle over quarter of tomato mixture. Fold over; slide onto heated plate. Repeat with remaining butter, egg mixture and tomato mixture to make another three omelettes.
3.Serve omelettes sprinkled with coriander.
Don’t overbeat the eggs or they will be tough when cooked.Note