In a non-stick skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until they become tender, about 3-4 minutes. Add the chopped spinach and diced tomatoes, cooking for an additional 2 minutes until the spinach wilts.
In a bowl, whisk the four large eggs. Season with salt and black pepper to taste.
Pour the whisked eggs into the skillet with the sautéed vegetables. Stir gently with a spatula, allowing the eggs to cook until they are just set but still moist. This should take about 3-4 minutes.
While the eggs are finishing, warm the tortillas in a separate skillet or in the microwave for about 15-20 seconds until they are soft and pliable.
Spoon the egg and vegetable mixture onto each tortilla. Top with a generous dollop of low-fat cottage cheese and any additional toppings you desire, such as sliced avocado, salsa, or hot sauce.
Serve the tacos warm, and enjoy your nutritious and filling Cottage Cheese Breakfast Tacos!
