Add butter/ghee to a small non-stick skillet. Heat over medium/low heat until the butter melts.

Whisk the eggs, heavy cream, salt, and pepper together in a small mixing bowl. Add to the hot pan.

Use a rubber spatula and scrape the eggs from one side of the pan to the other. Do not stir. Keep gently pushing the eggs back and forth, creating little ribbons. Cook for about 6-7 minutes until the eggs are still a little soft.

Remove the egg pan and set off to the side.

Use a little bit of nonstick spray on a large skillet. Add the tortilla to the pan. Increase heat to medium/high. Add the cheese to the tortilla.

Once the cheese starts to melt, add the eggs to one side of the tortilla.

Add avocado to a small bowl. Use a fork to smash the avocado.

Add the smashed avocado to the tortilla on top of the soft scrambled eggs.

Fold the half of the tortilla over the side with the eggs and avocado. Gently press down with a spatula to make sure the cheese grabs on to the avocado.

Remove the quesadilla from the pan and transfer to a plate of cutting board. Let the quesadilla sit for 2-3 minutes before slicing into 4 wedges.

Top with hot sauce or pico de gallo.