Description

A high-protein, veggie-packed breakfast burrito with soft-scrambled eggs, creamy cottage cheese, wilted spinach, and buttery avocado wrapped in a warm tortilla. Energizing, balanced, and perfect for busy mornings.

Ingredients

Egg Filling

2 large eggs
¼ cup low-fat cottage cheese
½ cup fresh spinach, chopped
1 tsp olive oil (or cooking spray)
Salt & pepper, to taste

Assembly

1 high-protein tortilla (8–10 inches)
¼ avocado, sliced

Optional Add-Ins

Green hot sauce
Fresh herbs (chives, basil)
Microgreens

Instructions

1. Sauté the Spinach

Heat olive oil in a skillet over medium. Add spinach and cook 1–2 minutes until wilted.

2. Soft-Scramble the Eggs

Whisk eggs with salt and pepper. Pour over wilted spinach.
Let sit for 15–20 seconds, then gently push eggs around the pan to form soft curds.

3. Add Cottage Cheese

When eggs are about 90% cooked, fold in cottage cheese.
Cook 20–30 seconds more until just creamy. Remove from heat so the eggs stay soft.

4. Warm the Tortilla

Microwave 15–20 seconds or warm over a low flame until pliable.

5. Assemble the Burrito

Place tortilla on a plate. Add egg mixture slightly off-center.
Top with sliced avocado and any optional add-ins.

6. Roll It Up

Fold in the sides, then roll tightly from the bottom up into a snug burrito.

7. Serve

Slice in half or enjoy whole. Add a drizzle of green hot sauce if desired.

Notes

Let the filling cool completely.
Assemble burritos, wrap in parchment, then foil.
Refrigerate up to 4 days.
Reheat:
- Microwave 60–90 seconds (without foil), or
- Bake at 350°F (175°C) for 10–15 minutes (in foil) for a crisp tortilla.