Stuffed Pita Bread with Avocado, Egg, and Tomato Salsa

Cut the tomatoes into small pieces. Mix with the finely diced red onion, chopped coriander, and 2 tablespoons of lime juice. Season with salt and pepper and let it steep in the refrigerator. Slice the avocado and coarsely grate the cheddar. Stir the mayonnaise smooth with another 2 tablespoons of lime juice.

In a bowl, whisk the eggs with 2 tablespoons of honey BBQ sauce and lightly salt. Pour a quarter of the egg mixture into a lightly oiled pan and let it set over medium heat. Roll the omelette from one side to the other with a spatula. Add another quarter of the mixture to the pan, lifting the roll slightly so that the fresh egg can run underneath. Repeat this process until all the mixture is used up, creating a multi-layered Japanese omelette (Tamagoyaki). Cut the finished omelette into strips.

Preheat the oven to 230 °C. Lightly sprinkle the pita breads with water and bake on a baking sheet lined with parchment paper for about 5 minutes. Then cut a piece off the edge to form a pocket. First, line the still hot pita bread with the grated cheese so it melts. Then fill with the omelette strips, avocado slices, and tomato salsa. Drizzle with the lime mayonnaise and serve immediately.