Using a medium saute pan, turn on the burner to medium low and add the butter to start melting it.

Seconds later, after the butter has melted, add the pico de gallo. Cook stirring occasionally until most of the liquid has evaporated.

Meanwhile, in a small bowl or cup, whisk the eggs together and set aside.

Once most of the liquid has evaporated, add the eggs to the pan and lower the heat to low.

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.

Serve the eggs in warmed tortillas, and top with crumbled queso fresco.