Pita filled with avocado, egg, and tomato salsa

Preparation and salsa

• 1
  Dice the tomatoes finely. Mix them with the finely chopped red onion, chopped coriander, and 2 tablespoons of lime juice. Season with salt and pepper, then refrigerate to allow the flavors to meld.
• 2
  Slice the avocado, and coarsely grate the cheddar. Mix the mayonnaise with the remaining lime juice.

Making the omelette

• 1
  In a bowl, whisk the eggs with the BBQ sauce and a pinch of salt. In an oiled pan over medium heat, cook thin layers of omelette. Roll up the omelette using the Japanese Tamagoyaki technique: roll the first layer to the edge of the pan, pour the next batch of egg underneath, then continue rolling. Repeat until all the egg is used. Cut the finished omelette into strips.

Assembly and serving

• 1
  Preheat the oven to 230 °C. Lightly spray the pitas with water and bake them on a baking sheet lined with parchment paper for about 5 minutes. Cut a pocket into the pitas, and while still hot, sprinkle cheese inside to melt. Fill them with the omelette strips, avocado, and tomato salsa. Drizzle with the lime mayonnaise and serve immediately.