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