Chop the herbs, green pepper, scallion and chili pepper. Break the eggs into a bowl and whisk lightly with a fork. Add chopped herbs and season with salt, pepper and nutmeg. Combine with the fork and set aside.
Heat the oil in a non-stick pan over medium-high heat. Put in the chopped green pepper, chili pepper and scallion. Roast on medium heat for 2-3 minutes until slightly browned.
Pour in egg mixture and gently move the pan to distribute. Lower to medium heat and cook until the base is set.
Remove pan from heat and fold the omelette over. Serve with bread of choice or eat on it’s own and enjoy.