Eggs and Canadian Bacon in Pita Pockets

Ingredients

• 4 eggs, lightly beaten
• 3 ounces Canadian-style bacon, finely chopped
• 3 tablespoons water
• 2 tablespoons sliced green onion (1)
• 1/8 teaspoon salt
• Nonstick cooking spray
• 4 whole wheat pita bread rounds, halved crosswise
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1 avocado, halved, seeded, peeled, and sliced
• Bottled hot pepper sauce (optional)

Directions

1. In a medium bowl stir together eggs, Canadian-style bacon, the water, green onion, and salt.
2. Lightly coat an unheated medium nonstick skillet with cooking spray. Heat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edges. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
3. Fill pita halves with egg mixture; sprinkle with cheese. Add avocado slices. If desired, drizzle with hot pepper sauce.