2 corn tortillas
2 tsp extra-virgin olive oil
1 egg
1 egg white
1/2 jalapeno, finely diced
2 avocado cut into 1/2 inch pieces
2 tomatoes, diced
1/2 red onion, dicecd
2 tbsp chopped cilantro
1 tbsp jalapeno diced
juice of 1 lime
pinch of salt

In a small bowl combine all the salsa ingredients and mix well.

Warm the tortillas in a hot dry pan, turning frequently until they start to blister. Set aside.

Heat the oil in a non stick pan.

Beat the eggs with a little water until frothy, fold in the jalapenos and avocados, add to the pan and cook, gently scrambling the eggs until almost set.

Divide the eggs between the two tortillas, top with fresh salsa and serve.