2 Avocados, Halved and Pitted
2 Ripe Tomatoes, Seeded and Diced
1/4 Cup Diced Onion
2 Tbsp Cilantro, Chopped
1 Tbsp Jalapeno, Finely Diced
1 Tbsp Lime Juice
1 Tsp Salt, Divided
1/2 Tsp Black Pepper, Divided
1. Using a spoon, scoop the avocado out of the skin in one piece, keeping the shell intact. Dice avocado and place in a large bowl. Toss with tomato, onion, cilantro, jalapeno, lime juice, 1/2 tsp salt and 1/4 tsp pepper. Cover and refridgerate until ready to use.
2. In a medium bowl, beat eggs ith remaining salt and pepper.
3. Coat a skillet with cooking spray and heat over medium-high heat. Add eggs to skillet and scramble until set, stirring occasionally.
4. Evenly divide scrambled eggs into avocado shells and top with avocado mixture.