Prepare the Avocado: Slice the avocado, remove the pit, and dice the flesh into ½-inch pieces. Set aside so it’s ready to be added the moment the eggs are cooked, preventing them from overcooking.

Whisk the Eggs: In a medium bowl, crack the eggs and add the milk and salt. Whisk vigorously until the mixture is pale yellow, frothy, and completely combined. This incorporates air, which is the key to light and fluffy eggs.

Gently Scramble: Melt the butter in a non-stick skillet over medium-low heat until it’s foamy. Pour in the egg mixture and let it cook undisturbed for about 20-30 seconds, until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center of the pan, creating large, soft curds.

Fold and Finish with Avocado: Continue the gentle pushing motion until the eggs are about 90% cooked and still look slightly wet and glossy. Immediately remove the pan from the heat. Gently fold in the diced avocado. The residual heat will finish cooking the eggs to perfection without making the avocado mushy. Serve immediately.