Fajitas with cheesy fried eggs

Ingredients:

• 8 wheat tortillas, 15 cm in diameter.
• 1 avocado, diced
• 1 large plum tomato, diced
• 1 jalapeño, seeded and chopped (optional)
• 2 tbsp chopped fresh cilantro + leaves for serving
• Juice of 2 limes
• 8 large eggs
• 1 tbsp unsalted butter
• 2 sweet peppers (any color), thinly sliced
• 1 Vidalia onion or other sweet variety, halved and thinly sliced
• 1 3/4 cups grated Monterey Jack or pepper jack cheese (about 6 oz.)

Preparation:

1. In a medium bowl, gently combine the avocado, tomato, jalapeño, chopped cilantro, and lime juice. In a separate bowl, beat the eggs with 1 tablespoon of water and 1/4 teaspoon of salt.
2. In a medium skillet, melt the butter over medium-high heat. Add the bell pepper, onion, and 1/4 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer the vegetables to a plate. Add the eggs to the skillet and cook, stirring frequently, until almost set, about 2 minutes. Stir in the cheese until melted.
3. Heat the tortillas according to package directions. Evenly spread the omelet, sautéed vegetables, and avocado salad on top. Sprinkle with cilantro leaves.