Mediterranean Cottage Cheese Avocado Breakfast Pita Pockets
These pita pockets are a quick, protein-packed way to start your day. They balance creamy cottage cheese, heart-healthy avocado, and fresh Mediterranean flavors like tomato, cilantro, and lime. The eggs add extra protein, making this a filling breakfast that’s both nourishing and easy to put together. It’s the kind of morning meal that feels light yet keeps you satisfied for hours.
Time
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
2 pita pockets
¾ cup cottage cheese
2 eggs
½ avocado, sliced or mashed
¼ cup diced tomato
1 tbsp cilantro, chopped
1 tsp lime juice
Salt, pepper, and chili powder, to taste
Instructions
Cook the eggs: In a small pan, scramble or fry the eggs to your preference. Season lightly with salt and pepper. Set aside.
Prepare the avocado: Mash or slice the avocado, then toss with lime juice, a pinch of salt, and a dash of chili powder.
Mix the filling: In a bowl, combine cottage cheese, diced tomato, and cilantro. Stir until evenly mixed.
Warm the pita: Lightly toast the pita pockets in a dry skillet or toaster for 1–2 minutes, just until warm and pliable.
Assemble: Cut open the pita pockets and layer in avocado, eggs, and the cottage cheese mixture. Sprinkle with extra chili powder or cilantro if desired.
Serve: Enjoy warm as a wholesome breakfast or brunch option.
Tips & Variations
Make it creamy: Mash the avocado fully and mix it into the cottage cheese for a smoother, spread-like filling.
Boost the veggies: Add diced cucumber, bell pepper, or spinach for extra crunch and freshness.
Go spicy: Swap chili powder for a pinch of cayenne or drizzle in hot sauce for more heat.
Egg alternatives: Try a soft-boiled or poached egg instead of scrambled for a runny yolk center.
Cheese swap: If you don’t have cottage cheese, use Greek yogurt or crumbled feta for a similar Mediterranean flavor.
Meal-prep friendly: Pre-chop the veggies and store them in the fridge. In the morning, just cook the eggs and assemble in under 10 minutes.
Low-carb option: Use whole-grain low-carb pita or wrap the filling in lettuce leaves instead.
Q&A
Q: Can I make this recipe ahead of time?
A: You can prep the cottage cheese mixture and chop the veggies in advance, but it’s best to cook the eggs and assemble the pita just before serving to keep everything fresh.
Q: What kind of pita works best?
A: Whole-wheat pita pockets hold up well and add extra fiber, but you can use regular white pita or even flatbread if that’s what you have.
Q: Is there a dairy-free option?
A: Yes, swap the cottage cheese with mashed chickpeas or a dairy-free yogurt alternative.
Q: How can I add more protein?
A: Use three eggs instead of two, or add grilled chicken strips or turkey slices to the filling.
Q: Can I make this vegetarian-friendly?
A: It already is! But if you want a vegan version, skip the eggs and cottage cheese, then fill the pita with avocado, beans, and veggies.
Nutrition
(per serving, makes 2 servings)
Approximate values
Calories: 310
Protein: 20g
Carbohydrates: 28g
Fiber: 6g
Sugars: 3g
Fat: 14g
Saturated Fat: 4g
Sodium: 380mg
Conclusion
These Mediterranean Cottage Cheese Avocado Breakfast Pita Pockets are quick, filling, and versatile. With protein-rich eggs and cottage cheese, creamy avocado, and a burst of fresh flavor from tomato and cilantro, they check all the boxes for a balanced breakfast. You can customize them to suit your taste or dietary needs, making them a go-to option when you want something healthy but satisfying in the morning.