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Prep Time
5 Mins
Cook Time
6 Mins
Yield
Serves: 2
Photo: Dominic Perri; Styling: Gerri Williams for James Reps

How to Make It

Step 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 jalapeño and cook, stirring occasionally, until tender, 3 to 4 minutes.

Step 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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