Egg And Pepper Pitas

9 ingredients
2 steps

Ingredients

  • 1 7-inch whole-wheat pita, halved, pocket opened
  • 1 tablespoon olive oil
  • 1 small green or red bell pepper, seeded and thinly sliced
  • 1 tablespoon seeded, minced jalapeno
  • 4 large eggs, lightly beaten
  • Salt and pepper
  • 1/4 cup chopped cilantro
  • 1/2 avocado, thinly sliced
  • 1/4 cup salsa

Directions

  1. 1
    Preheat oven to 300°F. Wrap pita in foil and place in oven to warm. Warm oil in a small nonstick skillet over medium heat. Add bell pepper and jalapeno and cook, stirring occasionally, until tender, 3 to 4 minutes.
  2. 2
    Season eggs with salt and pepper. Reduce heat to medium-low. Add eggs to skillet and cook, stirring constantly, until eggs are scrambled but still slightly soft, 1 to 2 minutes. Remove skillet from heat and stir in cilantro. Remove pita from oven, unwrap, spoon egg mixture into pockets, top with avocado and salsa and serve.

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