egg spinach cottage cheese tortilla
This incredible egg spinach cottage cheese tortilla is a lifesaver, a flavor-packed, protein-rich dish that comes together in a flash. My kids absolutely devour these, and I feel good knowing they're getting a wholesome start to their day. It's simple, comforting food, perfect for any meal. Incredibly quick and easy to make, this dish comes together in under 20 minutes. It packs a serious nutritional punch with protein from eggs and cottage cheese, essential vitamins from spinach, and healthy carbohydrates from tortillas. Versatile for breakfast, lunch, or a light dinner, it's also perfect for meal prepping.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 servings
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Not specified
Ingredients
4 Large Eggs
1/2 cup Low-fat Cottage Cheese
2 cups (packed) Fresh Spinach
2 Whole Wheat Tortillas (8-inch)
1 tablespoon Olive Oil or Butter
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Garlic Powder (optional)
1/4 cup Shredded Cheese (Cheddar, Monterey Jack) (optional, for topping)
Instructions
- Whisk the eggs in a medium bowl until they are light and frothy. Stir in the cottage cheese, salt, pepper, and garlic powder (if using). Make sure everything is well combined
- Heat olive oil or butter in a non-stick skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes, just until it wilts completely. Ensure you squeeze out any excess water from the spinach once it is wilted to prevent a watery filling
- Pour the egg and cottage cheese mixture over the wilted spinach in the skillet. Gently stir to distribute the spinach evenly. Let it cook undisturbed for about 1-2 minutes until the edges begin to set
- Using a spatula, gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Continue to cook and gently scramble until the eggs are mostly set but still slightly moist
- While the eggs finish cooking, warm your tortillas. You can do this quickly in a dry skillet, in the microwave for 15-20 seconds, or directly over a gas flame for a few seconds per side until pliable
- Spoon half of the egg and spinach cottage cheese mixture onto the center of each warmed tortilla. If desired, sprinkle with shredded cheese
- Carefully fold or roll your tortillas to create a wrap. Serve immediately and enjoy your freshly made egg spinach cottage cheese tortilla!
Notes
Squeeze excess water from wilted spinach to prevent a watery filling and soggy tortillas.
Do not overcook the eggs; remove from heat when mostly set but still slightly moist for a creamy texture.
Season eggs generously with salt, pepper, and garlic powder to enhance flavors.
Always warm tortillas before assembling to make them pliable and prevent cracking.
For meal prep, allow the filling to cool completely before assembling or storing separately in an airtight container for up to 3 days.
Reheat assembled tortillas in a microwave (30-60 sec), oven (10-15 min at 300°F), or skillet (2-3 min per side).
Find it online: https://powerecipe.com/egg-spinach-cottage-cheese-tortilla/