Chili Cheese Omelette

1. Place chili in a small saucepan and turn to medium-low heat. Stir occasionally.
2. Crack eggs and add the preferred amount of salt into the small bowl. Whisk until well blended.
3. Place avocado oil into the small sauté pan and turn the stove to medium-low heat.
4. After about 1 minute add butter and be sure to coat the pan evenly with the blend of avocado oil and butter.
5. Once the pan is hot add whisked eggs and let sit.
6. After about 1-2 minutes the egg will start to set. Use the spatula to gently lift the edge of the entire circumference of the egg, allowing extra uncooked egg to pool to the sides.
7. When the egg is mostly cooked and  firm use the spatula to gently loosen up the entire egg from the pan. Once the spatula can easily get under the entire egg, grab the pan and lift the pan from the burner.. In a swift movement flip the egg and allow it to cook on the other side for about 45 seconds – 1 minute.
8. Place chili and other remaining ingredients on top of the omelette.
9. With the spatula fold the egg over and slide it onto a plate
10. Top with more chili, cheese, chives and cilantro.
11. Enjoy!

Tip: Other delicious garnishes are jalapeños, sour cream, black olives, red onions.