Begin by cracking the eggs into a bowl and setting them aside. Scoop out the flesh from half of the avocado with a fork while it’s still in the skin, transferring it to the bowl with the eggs. Season with salt and pepper, then add the grated semi-hard light DOIRANI cheese. Mix everything together thoroughly with the fork until the eggs are broken and the mixture is uniform. Heat a pan with olive oil over medium heat, then add the mixture from the bowl. Cook for 4-5 minutes, continuously stirring with a silicone spatula. Transfer the scrambled eggs to a plate. Using a spoon, scoop out the remaining flesh from the other half of the avocado, slice it, and distribute it over the scrambled eggs.