Heat up the avocado oil in a skillet over medium heat. While it's heating, scramble the eggs in a bowl. Cut the bottom stem off the Swiss chard leaf.

Put in the sausage links on the skillet and cook until they are heated through and crispy on the outside.

Once the sausage links are finished, take them out and set them aside. Add the eggs and chopped peppers into the skillet. Cook the eggs until they are firm and the peppers are soft. Set aside when finished.

Lay the Swiss chard leaf on top of a piece of parchment paper. Put the chopped sausage links, eggs, chopped peppers, chopped avocado and some salt on top of the Swiss chard leaf.

Wrap the filling with the Swiss chard leaf very tightly. Next, you'll want to do the same thing with the parchment paper. When everything is bound tightly, twist the two ends of the parchment paper to keep everything inside. Cut in half. Enjoy!