Step 1

Fire up your Pit Boss Griddle and preheat to medium heat. If using a gas or charcoal grill, preheat a cast iron skillet.

Step 2

Drizzle sliced chicken breast with 1 teaspoon oil, then season with Blackened Sriracha.

Step 3

Drizzle the remaining oil on the griddle, then add the chicken. Sauté for 2 minutes, then add the bell peppers and onions. Season with additional Blackened Sriracha and continue to sauté another 2 minutes, then deglaze with fresh squeezed lime juice. Remove mixture from the griddle, set aside.

Step 4

Turn the griddle down to low, then whisk the eggs (3 per omelet) and heavy cream.

Step 5

Melt 1 tablespoon of butter on the griddle. Quickly pour the eggs over the melted butter.

Step 6

Flip the eggs, then add ¼ cup of cheese and divide all but ½ cup of the reserved filling into the middle of each egg. Add additional cheese and some minced jalapeño. Fold the egg over to shape the omelet.

Step 7

Transfer the omelet to a plate and top with additional filling, cheese, salsa, sour cream, and jalapeño. Serve warm.