Cut chicken thigh into 1" pieces. Cut onion finely.

Melt butter and add oil in a frying pan at medium heat. Add chicken and cook for 1 minute. Add onion and cauliflower crumbles, and cook until onion is soft.

Season crumbles with salt and pepper (and bouillon). Make room in the frying pan and add ketchup. Cook ketchup (without mixing into crumbles yet) for 30 seconds to cook it down. Mix vegetables and reduced ketchup and fry together for 1-2 minutes. Then add frozen peas and cook some more. Set aside for a short time while preparing eggs.

Beat 2 eggs and a pinch of salt together. Heat frying pan with 1 tsp oil at medium heat. Pour egg onto hot frying pan, stir egg to help thicken but don't scramble, and make a thick crepe-like egg sheet. Do not make the egg surface completely dry. Place 1/2 of chicken and vegetable mixture on the egg sheet. Wrap the filling with the egg using a spatula. Flip the pan over a plate, turning the egg out onto a plate. Shape the omelet into oval shape with hands. Make another one.