RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS
Categories Bread Egg Fruit Breakfast Fry Kid-Friendly Father's Day Spring Summer
Yield 6 pitas
Number Of Ingredients 11
Steps:
- 1. Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves. 2. Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise. 3. In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture. 4. Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden. 5. Serve drizzled with maple syrup and additional raspberries.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love