Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Janet Gorman, 59, Quincy, Mass.
"When my husband and I are rushed or just plain lazy, we like to throw together this speedy supper."
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.
Also appeared in: All You, February, 2014
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