Mexican Eggs with Avacado

1 medium red tomato, diced
3 green onions, stalks only, diced
¼ teaspoon salt
1 tablespoon extra virgin olive oil
5 large eggs, beaten
¼ teaspoon freshly cracked black pepper
½ ripe avocado from Mexico pitted, peeled and sliced.

Combine tomato, green onion and salt in a small bowl and set aside. In a large skillet over medium heat, heat the olive oil. Add eggs and gently stir until eggs are almost set. Drain any liquid off the tomato-onion mixture and add to eggs along with the black pepper. Cook until the eggs are set. Divide the eggs between two plates, top each serving with 2-3 slices of avocado, and serve.