Zesty Cottage Cheese Avocado Burrito
A quick, creamy breakfast burrito featuring scrambled eggs, cottage cheese, avocado, and tomato, wrapped in a toasted whole-wheat tortilla. Protein-packed, fresh, and perfect for busy mornings.
Equipment
- 1 nonstick skillet lightly sprayed with cooking spray
Ingredients
- 2 large whole-wheat tortillas
- 1/2 cup cottage cheese
- 1 ripe avocado sliced
- 2 large eggs scrambled
- 1/4 cup diced tomato
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
- Cooking spray for skillet
Instructions
- Lightly spray a nonstick skillet with cooking spray and heat over medium-high.
- Crack eggs into the skillet and scramble until just set, then remove and set aside.
- Lay each tortilla flat on a clean surface and spread cottage cheese in the center.
- Layer scrambled eggs, avocado slices, diced tomato, and chopped cilantro over the cottage cheese.
- Season the fillings with salt and pepper to taste.
- Fold the sides of the tortilla inward and roll tightly from the bottom to form a burrito.
- Place the burrito seam-side down in the skillet over medium heat.
- Cook about 2 minutes per side until golden brown and heated through.
- Slice in half and serve immediately.
Notes
- Use room-temperature cottage cheese for best texture.
- Brush outside lightly with olive oil before toasting for extra crisp.
- Add chili flakes or hot sauce for spice.
- Store assembled burritos in the fridge up to 2 days.
- Reheat in skillet or oven for best texture.