makes one serving
Ingredients:
1 greek pocketless pita (can be white or wheat)
1-2 ripe avocados
1 egg
1 T fresh lemon juice
salt & pepper to taste
chili powder to taste
smoked paprika to taste
ground cumin to taste
about 1 t EVOO
Parmesan for sprinkling
Directions:
1. Preheat broiler. Broil pita until crispy on top.
Remove from oven, and place on a plate.
2. Mash avocados together, add lemon juice (if you're
only making this with one avocado, use much less lemon juice), all seasonings,
and small drizzle of olive oil. Spread over warm pita bread.
3. In a small pan, cook your egg sunny-side up (to your
preference). Carefully place egg on prepared avocado-pita bread. Sprinkle with
Parmesan.
I added onion, as I am want to do, into the mashed avocado as well as a chopped tomato.
The onion was too much for a breakfast, but the tomato was very nice. I mashed my avocado into something like guacamole in hopes to ensure it would keep, but I don't suggest it.
This breakfast as a whole was nice and hearty without the weight of potato or extra meat. Try it out!
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