2 teaspoon olive oil
1/4 mashed avocado
5 cherry tomatoes, halved
1. Heat non-stick skillet over medium-high heat, add olive oil.
2. Place pita into a 6 or 7 inch skillet and warm it (about 1 minute). Remove and keep warm.
3. Crack eggs into skillet. Cook to your preference.
4. Place eggs on pita. Top with avocado and tomatoes.
Sat fat: 5.2g