Pita stuffed with avocado, egg, and tomato salsa
30 min
Under an hour
Sezamo
O rețetă rapidă și hrănitoare, perfectă pentru un prânz sau o cină cu influențe mexicane. Pita caldă, umplută cu avocado cremos, o omletă japoneză inedită și o salsa proaspătă de roșii, totul completat de o maioneză răcoritoare cu lime.
Preparation method
Ingredients overview
- 4 pcs of Pita bread
- 2 pcs of Ready-to-eat avocado
- 6 pcs of Eggs size M
- 300 g of Red cherry tomatoes
- 1/2 pc of Fresh red onion
- 2 pcs of Lime
- 10 g of Fresh green coriander
- 150 g of Cheddar cheese block
- 4 tablespoons of Classic mayonnaise
- 1 tablespoon of Sliced pickled jalapeño peppers
- 2 tablespoons of Jack Daniel's Honey BBQ Sauce
- 2 g of Iodized table salt
- 1 g of Ground black peppercorns
Preparing the ingredients and salsa
Cut the cherry tomatoes into small pieces. Mix them with finely chopped red onion, chopped coriander, and 2 tablespoons of lime juice. Season with salt and pepper, then refrigerate the salsa. Slice the avocado, and grate the cheddar cheese using a large grater. Mix the mayonnaise with the remaining lime juice.
Preparing the Tamagoyaki omelette
In a bowl, beat the eggs with 2 tablespoons of Jack Daniel's Honey BBQ sauce and a pinch of salt. Pour a quarter of the mixture into a lightly oiled pan over medium heat. When the omelette starts to set, roll it towards the edge of the pan. Add the next quarter of the egg mixture, gently lifting the rolled part to allow the mixture to flow underneath. Repeat until the mixture is finished, creating a layered Japanese omelette. Cut the omelette into strips.
Assembly and serving
Preheat the oven to 230 °C. Lightly sprinkle the pita breads with water and bake them on a baking tray lined with parchment paper for about 5 minutes. Cut one edge to create a pocket. While the pita is still hot, place the cheddar cheese inside to melt. Then fill with omelette strips, avocado slices, tomato salsa, and jalapeño peppers. Drizzle with lime mayonnaise and serve immediately.
50 min
Under an hour
