Spray a frying pan with cooking spray and heat over medium low. Whisk the eggs vigorously in a small bowl for a minute, then add to the frying pan and scramble gently until done, around 7 minutes.

While the eggs are cooking, cut the avocado in half, discard the pit, and use a spoon to scoop out the insides of the avocado, leaving about ¼" of avocado around the edge. Dice up the avocado and gently toss it in a bowl with the tomato and queso fresco.

When the eggs have finished cooking, add them to the the bowl with the avocado, tomato, and queso fresco, stir, then divide between the two avocado halves. Top with the cilantro and salsa, season with salt and pepper if necessary, and serve immediately.