Steps
1. In a bowl, mash the ripe avocado with a fork until smooth.
2. In a non-stick skillet, heat a drizzle of olive oil over medium heat.
3. Add the grated carrot and sauté for 2-3 minutes until softened.
4. Add the shredded chicken to the skillet and cook for an additional 2 minutes.
5. In a separate bowl, whisk the eggs and season with salt and pepper.
6. Pour the eggs into the skillet with the chicken and carrots, stirring gently to scramble.
7. Once the eggs are cooked to your liking, remove from heat and fold in the mashed avocado.
8. Serve hot, garnished with chopped cilantro if desired.