Pita Bread Filled with Avocado, Egg, and Tomato Salsa

INSTRUCTIONS

• 1
  Cut the tomatoes into small pieces. Mix with finely chopped onion, chopped coriander, and 2 tablespoons of lime juice. Season with salt and pepper and place in the fridge. Slice the avocado, and coarsely grate the cheddar. Mix the mayonnaise with 2 tablespoons of lime juice.
• 2
  In a bowl, mix the eggs with 2 tablespoons of Jack Daniels BBQ sauce and salt. Pour one-quarter of the egg mixture into a pan greased with oil and let the eggs set over medium heat. Roll the omelet with a spatula from yourself 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. Continue this way until the fourth layer. This will create Tamagoyaki – a Japanese omelet. Cut the omelet into strips.
• 3
  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. Line the still hot pita bread with cheese to melt it. Then fill with the egg omelet, avocado, and tomato salsa. Drizzle with lime mayonnaise and serve.