Egg And Pepper Pitas

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

1. Preheat oven to 300u0b0F. Wrap pita in foil and place in oven to warm. Warm oil in a small nonstick skillet over medium heat. Add bell pepper and jalapeno 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.

pita, olive oil, green, eggs, salt, cilantro, avocado, salsa

Taken from www.myrecipes.com/recipe/egg-pepper-pitas (may not work)