Cheesy Tangy Chicken Egg Scramble
Rotisserie chicken, from the deli, shredded
Grated Colby-Jack cheese
Avocado, cut into strips (optional)
Salt and pepper
In a bowl, scramble eggs with milk. Pour into a preheated, lightly greased skillet.
Fold in the chicken and cheese and continue to stir until eggs are almost completely set. Add the salsa and gently fold into eggs.
Divide onto plates, top with avocado and season with salt and pepper.