1. Pound the chicken breast or flank steak between sheets of plastic wrap until about 1/4-inch thick, then cut the meat into bite-size pieces.

2. Blend the spices together in a small bowl and sprinkle over the meat.

3. Pour the oil into a medium skillet over high heat. Add the meat and saute it for a couple of minutes until it starts to brown.

4. Add the lime juice, pepper and onion to the meat and simmer for 5 to 10 minutes over medium heat or until the veggies begin to turn brown. Add the tomato and cook another 2 minutes.

5. Set a large skillet over medium heat. Add 1 tablespoon of butter to the pan.

6. When the butter has melted, add half of the beaten eggs to the pan and swirl to coat the entire bottom of the pan. Add salt and pepper to taste.

7. Cook the eggs for a minute or so or until the top surface is beginning to get firm. Be sure the bottom is not getting too brown before the top cooks. If you notice this happening, turn down the heat.

8. Sprinkle about 1/4 cup of cheese down the center of the eggs.

9. Spoon a heaping tablespoon of salsa over the cheese.

10. Spoon one-fourth of the meat and vegetables onto the salsa.

11. Fold the edges over the center of the omelette and let it cook for another minute or so.

12. Carefully flip the omelette over in the pan with the seam side down. Let it cook for another minute or two, then slide it out onto a serving plate. Keep this omelette hot in a slow oven while you prepare the other one.

13. When both omelettes are done, spoon the remaining meat and vegetables over each of the omelettes.

14. Sprinkle a couple tablespoons of cheese over the other topping.

15. Add 2 tablespoons of salsa.

16. Then add a 1-tablespoon dollop of sour cream to the salsa on the middle of the omelette.

Serves 2.