Breakfast Three Cheeses Stuffed Pita French Toast

• 4 6 or 7-inches in diameter not too thick best quality pitas, cut in half
• 1 cup fresh whole milk ricotta, homemade or prepared
• 3/4 cup feta, Greek or French
• 3/4 cup soft goat cheese
• 2 tablespoons sour cream or creme fraiche
• Green tops of 4-5 scallions or chives, chopped
• 1 tablespoon fresh dill, parsley or cilantro leaves, chopped
• 1/2 jalapeno pepper, seeds and membranes removed, diced
• Coarse salt, if needed
• Pinch of freshly ground black or white pepper
• 2 large eggs, beaten with a splash or two of whey, milk or cream
• Canola oil and unsalted butter for frying

1. In a bowl of a food processor combine the cheeses and sour cream or creme fraiche; pulls a few times until uniform and smooth.
2. Transfer to a mixing bowl and incorporate scallions, dill or any herb you like and diced jalapeno. Taste and add salt, if needed.
3. Fill each half of pitas with about 2-2 1/2 full tablespoons of the cheese filling.rnLightly press to evenly distribute and trying not to tear.rnRefrigerate until ready to serve.
4. To serve; heat a frying pan on medium, add 1 tablespoon olive oil and 1/2 tablespoon butter spoon.rnIn a shallow dish beat eggs and whey or what ever liquid you are using with a pinch of salt and pepper.
5. Dip each side of the filled pitas, and fry for 2 to 3 minutes on each side or until golden brown.rnrnQuickly drain on paper towels, then orange on a serving platter or individually.
6. Serve while steel hot with sour cream or creme fraiche or your favorite condiments or salads. Although the cheese filling is savory and even slightly spicy, I like mine with some jam or honey and roasted, lightly salted peanuts.

pitas, milk ricotta, feta, goat cheese, sour cream, scallions, fresh dill, jalapeno pepper, salt, ground black, eggs, canola oil

Taken from food52.com/recipes/15162-breakfast-three-cheeses-stuffed-pita-french-toast (may not work)