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 combine the avocado, tomato, jalapeno, cilantro, and lime juice. In another bowl, whisk the eggs with 1 tablespoon water and 1/4 teaspoon salt. Place aside.
In a medium nonstick skillet set over medium-high heat, melt the butter. Include the onion, bell peppers, and 1/4 teaspoon of salt. Cook for about 5 minutes while stirring until softened. Using a slotted spoon, transfer the vegetables to a plate. The eggs should be added to the skillet and cooked for 2 minutes, turning often, until almost set. Add the cheese and stir until it melts.
As instructed on the label, warm the tortillas. Topping the tortillas with cilantro leaves, divide the scrambled eggs, sauteed vegetables, and avocado mixture among them.