Slice spring onions and the greens. Heat oil in pan, add spring onions and the greens, garlic, ginger, green capsicum, yellow capsicum, red capsicums, sprouted moong and salt.
Toss and cook for a minute. Set aside. Break three eggs into a bowl and whish with salt and a little water well. Heat a little oil in a pan. Pour some egg mixture and rotate the pan so that it spreads evenly all around.
Cook till the underside is done and the edges begin to loosen. Remove the omelette onto a work top, place some of the stuffing on one side and roll. Similarly make the other omelettes. Cut each omelette into half and serve.
If you wish you can roll them in aluminium foil and serve.