In a medium bowl, whisk together 2 large eggs until well combined. Heat a non-stick pan over medium-low heat and pour in the eggs. Cook, stirring gently, for about 5-7 minutes, or until the eggs are fluffy and fully cooked. Remove the pan from heat and set the scrambled eggs aside.

While the eggs are cooking, take 1 large avocado and cut it in half. Carefully remove the pit and scoop the flesh into a mixing bowl. Add a splash of fresh lime juice and mash the avocado until creamy yet slightly chunky.

In the same non-stick pan, add a touch of oil and heat over medium heat. Place one 8-inch flour tortilla in the pan, then layer half of the scrambled eggs, the creamy avocado mix, a generous handful of shredded cheddar cheese, and a sprinkle of chopped cilantro. Top with a second tortilla.

Cook for about 3 minutes until the bottom tortilla is golden brown and crispy. Carefully flip it using a spatula, and cook the other side for another 3 minutes until the cheese melts thoroughly.

Once both sides are golden, remove from the pan and let it rest for a minute. Cut into wedges and serve immediately with your favorite salsa or fruit on the side.