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In a small bowl combine all the salsa ingredients and mix well.Warm the tortillas in a hot dry pan, turning frequently until they start to blister. Set aside.Heat the oil in a non stick pan.Beat the eggs with a little water until frothy, fold in the jalapenos and avocados, add to the pan and cook, gently scrambling the eggs until almost set.Divide the eggs between the two tortillas, top with fresh salsa and serve.