Photo: Dominic Perri; Styling: Gerri Williams for James Reps
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 jalapeño
4 large eggs, lightly beaten
Salt and pepper
1/4 cup chopped cilantro
1/2 avocado, thinly sliced
1/4 cup salsa
How to Make It
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.
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.