Instructions

• Heat your olive oil in a big nonstick skillet over medium heat. You gonna want it hot enough to sizzle but not burn, so watch it close.
• Toss the diced red bell pepper and zucchini in the skillet. Sauté them until tender about 5 minutes, stirring to keep ’em from sticking or browning too much.
• In a bowl, whisk the eggs, cottage cheese, minced chives, salt, and pepper. Make it nice and smooth, like you’re dreaming of fluffy clouds.
• Pour that egg mix right into the skillet with your softened veggies. Cook gently, stir a bit, until eggs are scrambled and cooked all the way through. You want creamy, not dry so don’t overdo it.
• Stir in your beans and give them a minute or so to warm through evenly. They add a nice texture contrast you’re gonna like.
• Warm tortillas in your microwave or dry skillet just enough to make ’em pliable. You don’t want them stiff or they’ll crack when you roll ’em up.
• Divide the egg and veggie mix among the tortillas. Place slices of cheddar cheese on top, then roll ’em up tight to keep everything neat.
• Ready to serve with some taco sauce or salsa on the side.