Description
A creamy, protein-packed breakfast burrito layered with scrambled eggs, cottage cheese, avocado, tomato, and fresh cilantro, all wrapped in a toasted whole-wheat tortilla. Quick, wholesome, and satisfying for busy mornings or brunch.
Ingredients
Scale
- 2 large whole-wheat tortillas
- ½ cup cottage cheese
- 1 ripe avocado, sliced
- 2 large eggs, scrambled
- ¼ cup diced tomato
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
- Cooking spray
Instructions
- Lightly spray a nonstick skillet with cooking spray and heat over medium-high.
- Crack eggs into the skillet and scramble until just set. Remove and set aside.
- Lay tortilla flat on a clean surface. Spread cottage cheese in the center.
- Layer scrambled eggs, avocado slices, tomato, and cilantro over the cottage cheese.
- Season with salt and pepper to taste.
- Fold sides in and roll tightly from the bottom to form a burrito.
- Place seam-side down in the skillet over medium heat.
- Cook for 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 of burrito lightly with olive oil before toasting for extra crisp.
- Add chili flakes or hot sauce for a spicy version.
- Store assembled burritos in the fridge up to 2 days.
- Reheat in skillet or oven for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 195mg
Keywords: breakfast burrito, cottage cheese wrap, high protein breakfast, avocado burrito, healthy morning wrap