1 large boneless skinless chicken breast
1/2 bell pepper
3 large eggs
Preheat one small and one large skillet to medium temperature. Coat small with olive oil and large with butter. Tenderize chicken well with blunt object. Drizzle a small amount of olive oil on the chicken and season generously with salt, black pepper, chili powder, hot sauce and old bay. Place in small skillet skin side down for a 4-6 minutes (then turn for another 2-3 minutes – cut into thickest section to verify it is cooked through). While chicken is cooking, chop bell pepper and onion, set aside. In a small bowl, crack the 3 eggs and add a dash of water. Beat well and set aside. Remove chicken from small skillet and add onions and peppers (do not clean the skillet in between). Give chicken a rough chop and set aside. When vegetables reach desired tenderness, add chicken, stir and remove from heat. In large skillet, add egg mixture. When eggs start to solidify, add half of chicken/vegetable mixture to one half of the egg sphere. Flip the other side on top and finish cooking. Move omelet to plate and top with remaining chicken vegetable mixture as well as 1/2 avocado.