1️⃣ Prepare the Ingredients:

• Chop all vegetables and set aside.
• Cook chorizo in a pan over medium heat for 3–5 minutes until browned. Remove excess oil and set aside.

2️⃣ Whisk the Eggs:

• In a bowl, whisk together eggs, salt, pepper, cumin, and paprika until slightly frothy.

3️⃣ Cook the Omelette:

• Heat butter or oil in a non-stick skillet over medium-low heat.
• Pour in the egg mixture, tilting the pan to spread evenly.

4️⃣ Add Fillings & Fold:

• Once the eggs start setting, sprinkle the cheese, chorizo, and veggies on one half.
• Gently fold the other side over and cook for another 30–60 seconds until the cheese melts.

5️⃣ Serve & Garnish:

• Transfer the omelette to a plate and top with avocado, sour cream, salsa, and fresh cilantro.