Egg and Pepper Pitas

Ingredients

• 0.5  avocado thinly sliced
• 0.3 cup cilantro leaves chopped
• 4 large eggs lightly beaten
• 1 tablespoon jalapeno minced seeded
• 1 tablespoon olive oil 
• 1 7-inch wholewheat pita breads whole-wheat halved
• 1 small bell pepper green red seeded thinly sliced
• 0.3 cup salsa 
• 5 servings salt and pepper 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 300F. Wrap pita in foil and place in oven to warm. Warm oil in a small nonstick skillet over medium heat.
2. Add bell pepper and jalapeo and cook, stirring occasionally, until tender, 3 to 4 minutes.
3. Season eggs with salt and pepper. Reduce heat to medium-low.
4. Add eggs to skillet and cook, stirring constantly, until eggs are scrambled but still slightly soft, 1 to 2 minutes.
5. Remove skillet from heat and stir in cilantro.
6. Remove pita from oven, unwrap, spoon egg mixture into pockets, top with avocado and salsa and serve.