Step one:

Heat a non-stick frying pan over a medium heat. Add the diced green pepper and spring onion and cook for 2–3 minutes until softened.

Step two:

Whisk the eggs with a pinch of salt and black pepper. Reduce the heat slightly and pour the eggs into the pan. Gently stir with a spatula until soft ribbons begin to form

Step three:

When the eggs are almost cooked, tear the Applewood slices over the top and allow them to melt. Cover the pan with a lid for 1 minute to help the cheese become perfectly gooey.

Step four:

Meanwhile, warm the tortillas in a dry frying pan for around 30 seconds per side until lightly toasted.

Step five:

Fill each tortilla with avocado slices, the cheesy scrambled eggs and finish with fresh coriander or chives.

Step six:

Drizzle over hot sauce or sriracha and serve immediately.