Step 1: The Flavor Foundation

1. In a large pan over medium heat, sauté the **onions** and **bell peppers** in oil until soft and golden.
2. Add the **chopped tomatoes** and **tomato puree**. Crucial Step: Cook the mixture for 5–7 minutes until the tomato juices have reduced and the oil begins to separate. This prevents the omelette from becoming watery.
3. Stir in the **fresh herbs** at the very end and remove from heat. Let the mixture cool slightly so it doesn’t scramble the eggs instantly.

Step 2: The Batter Emulsion

1. In a large bowl, whisk the **flour, baking powder, and milk** first until no lumps remain.
2. Crack the **eggs** into the flour mixture one by one, whisking continuously.
3. Add the **salt, pepper, cumin, and coriander**. The batter should be smooth and slightly frothy.

Step 3: The Integration

1. Fold the sautéed vegetable mixture into the egg batter.
2. Stir gently until everything is evenly distributed. The mixture will start to thicken slightly as the flour hydrates.

Step 4: The Bake

1. Preheat your oven to **375°F (190°C)**.
2. Pour the mixture into a greased baking dish.
3. Bake for **25–30 minutes**. The is done when the center is firm to the touch and the top is a beautiful golden-brown.