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 10% Fat 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.