Avocado Egg Stuffed Pita

1. 1
   prep · ~3 min

   Prep the vegetables and eggs.

   1.Cut the avocado in half, remove the pit, and dice the flesh into small cubes.

   2.Seed the tomato and dice into small pieces.

   3.Crack the eggs into a small mixing bowl, add salt and pepper, and whisk until uniform.
2. 2
   fry · ~3 min

   Scramble the eggs.

   1.Melt the butter in a nonstick skillet over medium-low heat.

   2.Pour in the whisked eggs and let them set for 30 seconds without stirring.

   3.Gently push the eggs from the edges toward the center with a spatula, folding as you go.

   4.Cook until soft, creamy curds form and no liquid remains (1-2 minutes). Remove from heat immediately.

   TIPPull the eggs off the heat while they still look slightly wet — they finish cooking from residual heat and stay creamy.
3. 3
   prep · ~1 min

   Warm the pita bread.

   Warm the pita pockets in a dry skillet over medium heat for 20-30 seconds per side, or microwave for 15 seconds until pliable.

4. 4
   assemble · ~2 min

   Assemble the stuffed pitas.

   1.Toss the diced avocado and tomato with lemon juice in a small bowl.

   2.Carefully open each pita pocket to create a cavity.

   3.Divide the scrambled eggs evenly between the two pitas, spooning them inside.

   4.Top each with the avocado-tomato mixture, pressing gently to fill the pocket.
5. 5
   serve

   Serve immediately while warm.

   Place each stuffed pita on a plate and serve right away with a side of fresh fruit or a light salad if desired.

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