Before you start, gather all your ingredients. This step makes the cooking process smoother. Chop your vegetables, dice the chicken sausage, and shred the cheese. It’s all about making life easier when you’re in the heat of cooking!

Grab a non-stick skillet and place it on medium heat. Add the avocado oil and butter. Allow the butter to melt and foam slightly. This will create a lovely base for your omelette.

In a bowl, whisk the eggs with a pinch of salt and pepper. Don’t rush this part; it’s key for creating a fluffy omelette. Make sure they’re mixed well with no streaks.

Pour the egg mixture into the heated skillet. Gently shake the pan to spread the eggs evenly. As the edges start to set, use a spatula to lift them while tilting the pan to let the uncooked eggs flow to the edges. This ensures the omelette cooks evenly.

When the omelette is mostly set but still slightly runny on top, it’s time to add the filling! Sprinkle in the Oaxaca cheese, chicken sausage, machaca, poblano peppers, red bell pepper, onion, sun-dried tomatoes, and black olives. Let them warm up a bit.

With a spatula, carefully fold one half of the omelette over the filling. Let it cook for another minute or two. This step is so satisfying! The cheese will start ooze out a little, and you’ll be wondering why you hadn’t made this sooner.

While the omelette finishes cooking, it’s time to whip up that sauce! In a blender, combine the roasted poblano pepper, garlic clove, Mexican crema, cilantro, lime juice, salt, pepper, and cumin. Blend until smooth. Taste and adjust the seasoning if needed.

Transfer the omelette to a plate and drizzle the creamy sauce generously on top. For a final touch, sprinkle more chopped cilantro on the omelette. This dish is now Instagram-worthy—don’t forget to snap a picture!