Name: Strawberry-Cardamom Breakfast Pita with Cottage Cheese & Honey
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 cups cottage cheese; 1 ½ lemons; 1 ½ (454 g) pkgs strawberries; 6 whole grain pitas; cardamom, ground; honey; salt

Strawberry-Cardamom Breakfast Pita with Cottage Cheese & HoneyStrawberry-Cardamom Breakfast Pita with Cottage Cheese & Honey — a 25-minute breakfast recipe with 7 ingredients, serving 6.Ingredients

3 cups cottage cheese

1 ½ lemons

1 ½ (454 g) pkgs strawberries

6 whole grain pitas

cardamom, ground

honey

salt

Instructions

Wash, dry, trim, and roughly chop strawberries. Place in a medium saucepan.

Wash, dry, and juice lemons into the pan with the strawberries. Add honey, cardamom, and salt, then bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and cook, stirring occasionally, until compote is thickened slightly, 6-8 minutes. Remove from heat.

Meanwhile, preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the pita.)

Place cottage cheese in a strainer to remove excess liquid. Set aside to drain further.

Divide pita breads between two baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes. Remove from oven. (Alternatively, you can use a toaster for the pita breads.)

Spread pita with drained cottage cheese, top with strawberry compote, and cut into wedges (if desired).

To serve, divide pita breads between plates and drizzle with honey. Enjoy!

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