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Heat the butter in a large nonstick skillet over
medium heat. When the butter is hot, pour in the
beaten eggs; tilt the pan to spread the egg to
cover bottom of the pan evenly. Lightly sprinkle
with salt and pepper; let cook until the egg
starts to set and, but is still moist. Arrange the
chicken slices down the center of the omelet and
top with the pepper and onion mixture. Sprinkle
the cheese over the peppers. Let cook until the
egg looks set, but not dry. With a spatula, fold
the sides of the omelet over the filling in
center. Let cook a few seconds to melt the cheese.
Slide the omelet onto a serving plate. Top with
salsa and sour cream. Warm salsa in the microwave
before adding to the omelet.
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