2 tablespoons chopped fresh cilantro, plus leaves for topping
Juice of 2 limes
8 large eggs
1 tablespoon unsalted butter
2 bell peppers (any color), sliced
1 Vidalia onion or other sweet yellow onion, halved and sliced
1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces)
8 6-inch flour tortillas
In a medium bowl, gently toss the avocado, tomato, jalapeno, chopped cilantro, and lime juice. In a separate bowl, whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt. Place aside.
In a medium nonstick skillet, melt the butter over medium-high heat. Combine the bell peppers, onion, and 1/4 teaspoon salt in a mixing bowl. Cook for 5 minutes, stirring occasionally, until softened. Using a slotted spoon, transfer the vegetables to a plate. Cook, stirring frequently, for about 2 minutes, until the eggs are almost set. Stir in the cheese until it is completely melted.
Warm the tortillas according to the package directions. Top the tortillas with scrambled eggs, sautéed vegetables, and avocado mixture, and cilantro leaves.