| 1 |
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. |
| 2 |
Heat oil in a large skillet over medium-high heat. Add onin; cook and stir for 1 minute. Add bell pepper; cook and stir until onion begins to brown, about 3 minutes. |
| 3 |
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 sill soft. Sprinkle cheese on top. Cover and remove from heat; let stand until cheese begins to melt, about 1 minute. |
| 4 |
Cover and remove from heat; let stand until cheese begins to melt, about 1 minute. |
| 5 |
Divide mixture among four plates; top with reserved avocado. Serve with bacon strips or curls, if desired. |
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