Break 3 eggs into a small bowl and add 2 tablespoons of pico de gallo. Whisk vigorously. Add 1 tablespoon of unsalted butter to med hot, non-stick skillet. Once butter melts pour in eggs. Place lid on top (preferably glass lid). Once eggs start to solidify a little, gently slide rubber spatula under one side, lift slightly and let runny egg run underneath. Repeat all the way around. Replace lid. Once egg is just firm enough to flip, flip over with large plastic spatula. Place cheese in center and flip one side over the middle, then flip other side over. Cook for just a minute or so and flip again and cook for one more minute. Remove to plate.