Step 1

Combine capsicum, thyme, garlic, vinegar and oil in a large bowl; stand for 15 minutes.

Step 2

Meanwhile, cut stems from silver beet (save for another use if you like); shred leaves. Whisk eggs, milk, shredded silver beet and extra garlic in a large bowl; season.

Step 3

Heat a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into pan; tilt pan to cover base with egg mixture. Cook over medium heat for 3 minutes or until omelette is just set. Carefully slide omelette onto plate; cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total.

Step 4

Add snow pea tendrils and pecorino to capsicum mixture; toss to combine.

Step 5

Serve omelettes topped with capsicum salad.