1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, sauté for 4–5 minutes until softened.

2. Add ground turkey and taco seasoning, cook until fully browned. Stir in spinach and cook until slightly wilted.

3. In a bowl, whisk eggs with cottage cheese, salt, and pepper until smooth. Pour into the skillet with the cooked mixture.

4. Cook the egg mixture, stirring often, until eggs are softly set. Remove from heat and let cool completely.

5. Warm tortillas for 10 seconds in the microwave to make them pliable.

6. Add about 1 cup of cooled filling to each tortilla. Top with 1/8 cup shredded cheese.

7. Fold the sides, then roll the burrito tightly from the bottom.

8. Wrap each burrito in parchment paper, then foil. Freeze up to 3 months or refrigerate for up to 4 days.

9. To reheat, microwave refrigerated burritos for 1–2 minutes or frozen burritos for 2–3 minutes in a damp paper towel.

10. For a crispy texture, toast each side in a skillet or air fryer for 2–3 minutes. Serve with salsa, avocado, or Texas Pete®, Crystal®, or Sriraja Panich Hot Sauce.