Step 1:

  • 1. While heating a tbsp of olive on a high heat in a frying pan, finely chop the onion and pepper and cut the chicken into small chunks.
  • Step 2:

  • Step 3:

  • 2. Fry the onions and peppers for a minute then add the chicken pieces. Fry for 5 – 6 minutes until cooked through. Add the cumin and then the chili powder (depending on if you want it hot or not). Set aside the chicken mixture on a paper towel to drain.
  • Step 4:

  • Step 5:

  • 3. Heat the second tbsp of oil in the same pan while you whisk the 3 eggs in a bowl. Season the eggs with salt and paper and then cook for a couple of minutes until lightly brown underneath but just undercooked on the top.
  • Step 6:

  • Step 7:

  • 4. Take off the heat and put the chicken mixture onto half of the omelette and top with the grated cheddar and a small squirt of bbq sauce (Not too much or it will overpower the cumin).
  • Step 8:

  • Step 9:

  • 5. Fold over and top the omelette and serve topped with the fresh corriander, salsa and sour cream. Enjoy!
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