Heat oil in a medium non-stick skillet and add onion and peppers. Saute for about five minutes or until your veggies are tender and then season your veggies with salt, pepper and cumin.

Stir in your egg whites and scramble everything together. Cook about three or four minutes and right before your eggs are set, stir in you cilantro. Shut off the heat and allow the egg whites to finish cooking from the heat of the pan.

In the meantime, heat your corn tortillas up by placing them right over a burner with a low flame. Give them about twenty seconds or so on each side until they are warmed through and slightly charred.

Fill each tortilla with a quarter of the egg white scramble and top with freshly diced avocado. Enjoy!