In a nonstick pan, heat the avocado oil for one minute over medium heat.

Add in the ground chicken (chicken mince), white onion, and ground black pepper.

Beat the eggs with the fish sauce in a separate, small bowl.

Once the chicken is browned, push the meat and onions around until they lay flat and evenly distributed within the pan. Carefully pour in the egg mixture until all of the empty spaces are covered in the pan and you have a thin, even layer.

Sprinkle the scallions over the top of the omelet.

After one to two minutes, the edges of the omelet should appear firm, and the egg should appear set on the surface. Gently flip the omelet over.

Cook for one additional minute over medium heat.

Serve and enjoy!