Add the diced onion, red bell pepper, and green bell pepper to the skillet and cook until softened and lightly golden around the edges.

Stir in the jalapeño and tomatoes, then cook for another minute until fragrant and slightly juicy.

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper, stirring well so the vegetables become evenly coated.

Transfer the cooked vegetable mixture to a plate and wipe the skillet clean if needed.

Crack the eggs into a mixing bowl, add the milk, and whisk until the mixture looks pale and slightly frothy.

Melt the butter in the skillet over medium-low heat and swirl it around the pan.

Pour the eggs into the skillet and gently move the cooked edges toward the center using a spatula while tilting the pan to distribute uncooked egg.

Cook until the top is mostly set but still slightly glossy.

Spoon the vegetable mixture onto one half of the omelette and sprinkle shredded cheddar cheese over the filling.

Fold the omelette carefully over the filling and cook for another minute until the cheese melts completely.

Slide the omelette onto a serving plate and garnish with chopped cilantro before serving warm.