Crack the eggs into a bowl and whisk until smooth. Season generously with salt and pepper.

Dice the avocado and cherry tomatoes into bite-sized pieces.

Heat a drizzle of oil in a non-stick skillet over medium heat.

Pour the eggs into the skillet and cook, stirring gently, until they begin to set.

Add the cheddar cheese and continue to cook until the cheese melts and the eggs are creamy.

Fold in the avocado and cherry tomatoes, cooking briefly to warm them through.

Remove from heat and sprinkle chopped chives over the scramble.