Heat a nonstick saute pan on medium high with a teaspoon or two of olive oil.
While pan is heating up small dice cucumber and red pepper. Mince and deseed jalapeno. Quarter cherry tomatoes and finely chop cilantro.
Mix together sour cream, cilantro, a squeeze of lime and a pinch of salt. Set aside.
Saute red pepper, minced jalapeno and a pinch of kosher salt for about a minute. Put mixture into a bowl then add your cucumbers and cherry tomatoes. Add a squeeze of fresh lime juice. Taste for seasoning. Add another pinch of kosher salt if needed.
Whisk together eggs, cheddar cheese and ¼ t. kosher salt. Use a half cup measuring cup and pour egg and cheese mixture into pan.
Once bottom is set and cooked use your spatula to flip omelette. Let omelette finish cooking and use your spatula to put the unfolded omelette onto a plate. Repeat with the rest of the egg mixture.
Fill omelette down the center with bell pepper mixture. Fold one side onto the middle and then fold over again so the fold is facing down.
Top with cilantro sour cream, sliced avocado and another pinch of kosher salt. Serve immediately.