Ingredients
Scale
- 4 large high-fiber or protein tortillas
- 6 large eggs
- 1 cup low-fat cottage cheese (small curd preferred)
- 1 cup cooked ground turkey sausage or chopped turkey bacon
- 2 cups fresh baby spinach, chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 teaspoon olive oil or avocado oil
- Optional: Hot sauce or salsa for serving
Instructions
- In a large mixing bowl, crack the six eggs and add the one cup of cottage cheese. Add the garlic powder, salt, and black pepper. Whisk the mixture vigorously until the eggs are fully combined with the cottage cheese. Don’t worry about the lumps of the cottage cheese; they will melt and create a creamy texture once they hit the heat of the pan.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped spinach and cook for 1-2 minutes until it just begins to wilt. If you are using pre-cooked turkey sausage or bacon, add it to the pan now to heat it through. Distribute the greens and meat evenly across the skillet.
- Pour the egg and cottage cheese mixture over the spinach and meat in the skillet. Using a spatula, gently fold the eggs from the edges toward the center. Cook slowly on medium-low heat to ensure the eggs stay fluffy and don’t dry out. Just before the eggs are fully set, sprinkle the shredded cheddar cheese over the top and stir one last time until the cheese is melted and the eggs are moist but firm.
- Lay the four tortillas out on a flat surface. Divide the egg mixture evenly among the center of each tortilla. Fold in the sides and roll them tightly into burritos. For the best texture, wipe out your skillet and place it back on medium heat. Place the wraps seam-side down in the hot pan for 1-2 minutes per side until the tortilla is golden brown and crispy. This step seals the wrap and adds a satisfying crunch.
- Cook Time: 25 minutes