Preheat oven to broil and position rack in the center of the oven.
Wash and dry the fresh produce.
4 orange bell peppers
1 small bunch cilantro
1 jalapeño pepper
Cut the bell peppers lengthwise into thirds; remove and discard the stem, seeds, and white membrane. Transfer bell pepper pieces, skin-side down, onto a baking sheet.
Broil the peppers for 6-8 minutes, flipping them over with tongs halfway through cooking.
Meanwhile, juice the lime into a medium bowl.
Shave the cilantro leaves off the stems; discard the stems. Mince the leaves and add to the lime juice.
Peel and mince the shallot; small dice the tomatoes. Add both to the bowl.
Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the pico de gallo. Season with salt and stir to combine; set aside.
½ tsp salt
Crack the eggs into a medium bowl and season with salt and pepper; whisk together.
⅛ tsp salt
⅛ tsp black pepper
Preheat a nonstick skillet over medium heat. Add butter to the skillet and swirl to coat the bottom.
2 tbsp butter, unsalted
Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.
While the eggs are cooking, grate the cheese.
½ (8 oz) block cheddar cheese
Reposition the bell pepper pieces, skin-side down, on the baking sheet. Divide the scrambled eggs among the bell pepper pieces and top with cheddar cheese and oregano. Place bell peppers under the broiler for 1 minute, or until the cheese has melted.
½ tsp oregano
Halve the avocado and remove pit. Thinly slice the flesh while still in the skin and then scoop out the slices using a spoon.
To serve, divide the bell peppers between dishes; top with pico de gallo and sliced avocado. Enjoy!