Heat a nonstick skillet over medium heat. Whisk the eggs, salt and pepper in a small bowl and add to hot skillet. Turn the heat to low and slowly move the eggs around until cooked through. Remove and set aside.

Add the butternut squash and spinach to the skillet and heat through, until the spinach is wilted. Add in the millet until warm. Add to the bowl with the eggs.

Add the avocado and salsa to the bowl, then top with red pepper flakes.