1 small onion
1/2 firm-ripe California avocado
4 large eggs
2/3 cup grated extra sharp Cheddar (about 2 1/2 ounces)
2 teaspoons unsalted butter
Garnish: chopped fresh cilantro sprigs

Directions:
Chop onion. Halve, pit and peel avocado and cut into 1/4 inch pieces.

In a bowl, whisk together eggs and Cheddar and season with salt and pepper. In a nonstick skillet, heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes.

Add egg mixture and cook, stirring constantly, until eggs are just set, about 1 minute. remove skillet from heat and stir in avocado. Serve eggs garnished with cilantro, if desired.

Serves 2.

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