Heat 1 tsp neutral oil in a small skillet over medium-high heat. Add the 3 oz ground beef, breaking it apart, and cook for 3 minutes until no pink remains. Add the 1/4 cup green bell pepper, 1/4 cup white onion, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp smoked paprika. Cook for 2 to 3 more minutes until the vegetables soften and the pan is dry. Transfer to a small bowl.

Whisk the 3 eggs, 2 tbsp whole milk, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl for 30 seconds until foamy and uniform.

Wipe out the skillet and melt 1 tsp unsalted butter over medium heat. Pour in the egg mixture. After 20 seconds, push cooked edges toward the center while tilting the pan. Continue for 1 to 2 minutes until the top is barely set and just glossy.

Spoon the beef filling onto one half of the omelette and scatter 1/4 cup Colby Jack cheese over it. Wait 30 seconds for the cheese to begin melting, then fold the omelette in half and slide it onto a plate.

Top with 2 tbsp sour cream and 1 tbsp chopped fresh chives, and serve immediately.