Ingredients

Preparation 10 minutes, cooking time 10 minutes

1 ripe Hass avocado (about 8 ounces)
1 tablespoon vegetable oil
1/2 cup chopped onion
1 cup diced red bell pepper
6 eggs
2 tablespoons chopped fresh cilantro
3/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
3/4 cup broken tortilla chips
1/2 cup shredded Jack cheese

Directions

Cut avocado lengthwise around the pit; twist halves to separate; spear pit with a knife, twist and pull to remove; gently scoop out flesh with a spoon; dice avocado (makes about 1 cup) and set aside.

Heat oil in a large skillet over medium-high heat. Add onion; cook and stir for 1 minute. Add bell pepper; cook and stir until onion begins to brown, about 3 minutes.

Meanwhile, whisk together eggs, cilantro, hot sauce and salt. Add to mixture in skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover and remove from heat; let stand until cheese begins to melt, about 1 minute. Divide mixture among four plates; top with reserved avocado. Serve with bacon strips or curls, if desired. Makes 4 servings.

Nutrition information per serving: 347 cal., 26 g fat, 15 g pro., 15 g carbo.