To a medium sauté pan over medium heat, add olive oil and potato, and sauté for three minutes. Add red pepper, onion, jalapeño (if using) and mushrooms; cook until vegetables are soft. Add spices and lime juice. Stir to combine.
Add whisked eggs and cheese, and continue scrambling until eggs are set, approximately three minutes.
Divide equally among four plates, and top each with some cilantro, four avocado slices and a big dollop of salsa.
Recipe Notes
Per serving: 458 calories, 18 g protein, 32 g fat (8 g saturated fat), 31 g carbohydrates, 8 g fibre, 229 mg cholesterol, 627 mg sodium