Pita bread filled with avocado, egg, and tomato salsa

Cut the tomatoes into small pieces. Mix with finely chopped onion, chopped coriander, and 2 tablespoons of lime juice. Season with salt, pepper, and refrigerate. Slice the avocado, grate the cheddar coarsely. Mix mayonnaise and 2 tablespoons of lime juice.

In a bowl, mix the eggs with 2 tablespoons of Jack Daniels BBQ sauce and season with salt. Pour one-quarter of the egg mixture onto an oiled pan and let the eggs set over medium heat. Using a wooden spoon, roll the omelet away from you towards the edge of the pan, and add another quarter of the egg mixture to the rolled first layer. Slightly lift the rolled part and pour the mixture underneath it as well. Continue this until the fourth layer. This will create Tamagoyaki – a Japanese omelet. Cut the omelet into strips.

Preheat the oven to 230 °C. Lightly sprinkle the pita bread with water and bake on a baking sheet lined with parchment paper for about 5 minutes. Then cut off a piece of the edge to create a pocket. While still hot, line the pita bread with cheese to melt. Then fill with egg omelet, avocado, and tomato salsa. Drizzle with lime mayonnaise and serve.