01 - Crack eggs into a medium bowl and whisk thoroughly with a pinch of salt and pepper until yolks and whites are fully combined.
02 - Heat olive oil in a non-stick skillet over medium heat. Pour in egg mixture and scramble gently with a spatula, pushing eggs across the pan until just set but still moist, approximately 2–3 minutes. Remove from heat immediately to prevent overcooking.
03 - Place tortillas in a dry skillet over medium heat for 10–15 seconds per side, or microwave for 10–20 seconds until warm and pliable. This prevents cracking during rolling.
04 - Lay each warmed tortilla flat on a clean surface. Spread half the cottage cheese evenly down the center of each tortilla, leaving about 1 inch border on edges.
05 - Divide scrambled eggs between the two tortillas over the cottage cheese. Top with avocado slices, diced tomato, red onion, and spinach, distributing ingredients evenly.
06 - Sprinkle with additional salt and pepper if desired. Add hot sauce, salsa, or fresh herbs according to preference.
07 - Fold in the left and right sides of the tortilla about 1 inch toward the center. Starting from the bottom edge closest to you, roll the tortilla tightly and securely upward, enclosing all fillings.
08 - Slice each wrap diagonally in half and serve immediately while warm.