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Using a medium saute pan, turn on the burner to medium low and add the butter to start melting it.
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Seconds later, after the butter has melted, add the pico de gallo. Cook stirring occasionally until most of the liquid has evaporated.
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Meanwhile, in a small bowl or cup, whisk the eggs together and set aside.
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Once most of the liquid has evaporated, add the eggs to the pan and lower the heat to low.
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Stir the eggs continuously. If the eggs start to stick to the pan, move it over onto a cold burner for a few seconds, then bring it back to the hot burner. Keep doing that when needed until the eggs are fully cooked and scrambled the way you like.
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Serve the eggs in warmed tortillas, and top with crumbled queso fresco.