Cheesy Scrambled Egg Fajitas

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1 avocado, diced

1 large plum tomato, diced

1 jalapeno pepper, seeded and chopped (optional)

2 tablespoons chopped fresh cilantro, plus leaves for topping

Juice of 2 limes

8 large eggs

Kosher salt

1 tablespoon unsalted butter

2 bell peppers (any color), sliced

1 Vidalia onion or other sweet yellow onion, halved and sliced

1 3/4 cups shredded monterey jack or pepper jack cheese (about 6 ounces)

8 6-inch flour tortillas