Ingredients
Scale
- 1 large whole wheat or high-fiber tortilla
- 2 large eggs
- 1/2 cup low-fat cottage cheese (small curd works best)
- 1/2 cup fresh baby spinach, chopped
- 2 slices deli turkey or turkey bacon (optional)
- Salt and black pepper to taste
- Cooking spray or 1/2 tsp olive oil
- Optional: Hot sauce or salsa for serving
Instructions
- In a medium mixing bowl, crack the two eggs. Add the half cup of cottage cheese directly into the eggs. Season with a pinch of salt and a generous crack of black pepper. Whisk the mixture vigorously until the eggs and cottage cheese are well combined. Don’t worry if you still see small curds; they will melt and soften beautifully during the cooking process.
- Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray. If you are using turkey bacon, cook it first until crispy, then set aside. Pour the egg and cottage cheese mixture into the pan. Let it sit for 30 seconds, then gently fold the eggs with a spatula. Add the chopped spinach. Continue cooking slowly, stirring occasionally, until the eggs are set but still slightly moist. The cottage cheese will keep them from drying out.
- Lay your tortilla flat on a clean surface. If you used turkey bacon or ham, place it in the center first. Top with the scrambled egg and cottage cheese mixture. Fold in the sides of the tortilla and roll it up tightly into a burrito shape. Optional: Place the wrap back into the hot skillet for 1 minute per side to toast the exterior until golden brown and crispy. Slice in half and serve immediately with your favorite salsa.
- Cook Time: 15 minutes