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

Janet Gorman, 59, Quincy, Mass.
Recipe by MyRecipes February 2015

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Credit: Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
5 mins
cook:
6 mins
total:
11 mins
Yield:
Serves: 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

383 calories; fat 18g; saturated fat 4g; protein 19g; carbohydrates 37g; fiber 6g; cholesterol 423mg; sodium 1281mg.
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