Preheat the oven to 200°C.
Roast pepper strips with olive oil and seasoning on a tray for 10 minutes until soft.
Blend roasted peppers with sweet chilli sauce and lime juice until smooth.
Heat some groundnut oil in a wok until smoking.
Stir-fry mushrooms, diced pepper, and bacon for one minute until crisp.
Mix the fried ingredients into the beaten eggs.
Wipe the wok and heat the remaining oil over high heat.
Cook half the egg mixture for 2 minutes until golden, then flip and cook for 1 minute.
Season with soy sauce and white pepper, then keep warm under foil and repeat for the second omelette.
Serve omelettes with salad leaves and the pepper sauce.