Ingredients:

  • 8 large eggs (400g)
  • 1 cup low-fat cottage cheese (225g)
  • 1 lb lean ground turkey sausage (450g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1 cup shredded sharp cheddar cheese (170g)
  • 1 can (15 oz) black beans, rinsed and drained (425g)
  • 2 cups fresh baby spinach, chopped (60g)
  • 1 tsp garlic powder (5g)
  • 6 large (10-inch) flour tortillas
  • 2 tbsp olive oil (30ml)

Instructions:

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add the ground turkey sausage, breaking it apart with a spatula, and cook until mahogany-colored (roughly 7-9 minutes).
  3. Stir in the garlic powder during the last minute of cooking to avoid burning, then remove the meat from the pan and set aside.
  4. In a mixing bowl, whisk together eggs, cottage cheese, salt, and pepper until the mixture is uniform and slightly frothy.
  5. Lower skillet heat to medium, pour in the egg mixture, and let it sit for 30 seconds until edges begin to set.
  6. Gently fold the eggs with a spatula until soft, velvety curds form.
  7. Stir in the chopped spinach and black beans during the final 60 seconds of cooking until the spinach is just wilted.
  8. Lay a tortilla flat and spoon a portion of turkey sausage and egg mixture into the center.
  9. Sprinkle with shredded cheddar cheese while the filling is hot to trigger a partial melt.
  10. Fold in the sides and roll tightly from the bottom up.
  11. Place burritos seam-side down on a baking sheet to set.