Ingredients
Scale
- 4 large eggs
- 1/2 cup low-fat cottage cheese (small curd preferred)
- 4 small corn or flour tortillas
- 1/4 cup black beans, rinsed and drained
- 1/4 cup shredded sharp cheddar cheese
- 1/2 avocado, sliced
- 2 tablespoons fresh salsa or pico de gallo
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Whisking the Egg Base In a medium-sized mixing bowl, crack the four eggs. Add the cottage cheese, garlic powder, salt, and pepper. Use a whisk or a fork to beat the mixture vigorously until the eggs and cottage cheese are well combined. Don’t worry if you see small white curds; they will melt and incorporate as they cook.
- Step 2: Scrambling the Protein-Packed Eggs Place a non-stick skillet over medium-low heat. Lightly spray with avocado oil or add a small pat of butter. Pour the egg and cottage cheese mixture into the pan. Let the eggs sit for about 30 seconds until the edges start to set, then use a spatula to gently push the eggs toward the center. Continue cooking slowly until the eggs are soft and creamy but no longer liquid. Avoid overcooking, as cottage cheese eggs are best when slightly moist.
- Step 3: Assembling and Serving While the eggs are finishing, quickly warm your tortillas in a separate pan or over an open flame for a few seconds. Lay the tortillas flat and divide the scrambled eggs evenly among them. Top with black beans, shredded cheddar cheese, avocado slices, and salsa. Garnish with fresh cilantro and a squeeze of lime juice if desired. Serve immediately or wrap tightly in foil for a grab-and-go breakfast.
- Cook Time: 15 minutes