2 ripe avocados, halved, pitted, peeled (you can leave peel on and scoop out as you eat as well)
1 T. lime juice
5 eggs, beaten
1/2 C. pitted black olives, sliced
2 green onions, minced
1/4 C. chopped cilantro
1/4 tsp. freshly ground pepper
2 T. butter
1/2 tsp. salt
Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside. Mix eggs, olives, onions, cilantro and pepper in medium bowl. Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, 3 to 5 minutes. Sprinkle with salt. Spoon eggs into avocado halves. Drizzle salsa over top.

Yield: 4 servings
Calories: 330
Fat: 30g
Fiber: 6g