Directions: To make filling, melt butter in a nonstick frying pan and cook spring onions, mushrooms, red pepper and corriander for 2 - 3 minutes, or until tender. Remove vegetables from pan, set aside and keep warm.
To make omelette, melt butter in a clean nonstick frying pan. Combine eggs, milk and black pepper to taste in a bowl. Pour into pan and cook over a low heat until almost set. Top half the omelette with filling, then sprinkle with cheese. Fold omelette over, cut into half, slide into serving plates and serve immediately.