1-First Steps: Begin by beating the 4 large eggs with 1/2 teaspoon salt in a medium bowl this sets the base for fluffy eggs. Heat avocado oil in a medium nonstick skillet over medium heat, then add half of the 1 cup pico de gallo and cook, stirring, for 3 to 5 minutes until it’s lightly softened. Pour in the beaten eggs and scramble until just set, then stir in the 1/4 cup grated cheddar cheese or Mexican cheese blend and remove from heat.

2-Next, divide the egg mixture and the sliced 1/2 avocado among the 4 warm tortillas. Top with the remaining 1/2 cup pico de gallo and fresh cilantro, and serve with hot sauce on the side. The whole thing takes about 10 minutes prep and 10 minutes cook time, for a total of 20 minutes, serving 4 people easily.