Heat the oil in a nonstick pan over medium heat. Saute the chicken sausage and pepper for 3 - 4 minutes.
In a bowl, whisk the eggs with pinch of salt and pepper. Add the eggs to pan and cook until the egg begins to set, approximately 1 minute.
Using a heat-resistant spatula, gently lift corner of egg; tilt pan to allow uncooked egg to flow underneath. Cook until set. Repeat the procedure until the remaining egg is cooked.
Add the avocado and cheese and fold the egg in half. Cook for 1 - 2 minutes and remove omelet from pan. Serve with toast and grapes.