ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Egg and Pepper Pitas

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep time 5 mins
Cook time 6 mins
Yield

Serves: 2

Janet Gorman, 59, Quincy, Mass.   "When my husband and I are rushed or just plain lazy, we like to throw together this speedy supper."

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 jalapeño
  • 4 large eggs, lightly beaten
  • Salt and pepper
  • 1/4 cup chopped cilantro
  • 1/2 avocado, thinly sliced
  • 1/4 cup salsa

Nutrition Information

  • calories 383
  • fat 18 g
  • satfat 4 g
  • protein 19 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 423 mg
  • sodium 1281 mg

How to Make It

  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.

  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.

Also appeared in: All You, February, 2014;