Asian-inspired omelette

1. Heat a large frying pan and add the oil and butter
2. Sauté half the spring onions (reserve the rest for garnish) then add the red pepper slices
3. Whisk the eggs with herbs and lime zest and cook in the oil & butter
4. Once cooked fold and place on a warmed plate. Cut a slit down the top and sprinkle with the remaining spring onions
5. Drizzle with the sauce and garnish with sprigs of mint, coriander and a lime wedge

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