Crack the eggs into a bowl and beat them with a whisk until they are smooth. Season the eggs generously with salt and a dash of black pepper.

Peel and dice the avocado into small chunks. Set it aside.

Melt the butter in a non-stick skillet over low heat.

Pour in the beaten eggs and stir gently with a spatula. As the eggs begin to set, sprinkle in the mozzarella and continue folding until soft curds form.

Just before removing the eggs from the heat, stir in the diced avocado. Let the residual warmth soften it slightly while preserving its texture.

Plate the scramble while it's still warm alongside crisp salad leaves and fresh vegetables.