Heat the olive oil in a large skillet over medium heat. Add the bell pepper and cook for 2–3 minutes, until slightly softened.

Add the spinach and cook for about 1 minute, just until wilted.

In a bowl, whisk together the eggs, cottage cheese, salt and pepper.

Pour the egg mixture into the skillet and gently scramble with the vegetables until just cooked through. Remove from the heat and allow the mixture to cool for a few minutes. This helps prevent the wraps from becoming soggy.

Divide the egg and veggie mixture between the tortillas and sprinkle each with shredded cheddar.

Fold in the sides and roll each tortilla tightly into a wrap.

Wrap each breakfast wrap individually in parchment paper/foil/plastic food wrap and store in the refrigerator.

Make Ahead: Prepare all four wraps at once and refrigerate for up to 3–4 days.

When you're ready to eat, remove any foil or food wrap and microwave until heated through, or warm in a skillet or toaster oven until the centre is hot.

Pro Tip: Let the egg mixture cool before assembling your wraps. Packing hot eggs directly into the tortilla creates steam, which can make the tortilla soggy in the fridge.

Swap it: Don’t eat eggs? Swap the eggs for crumbled extra-firm tofu or cooked ground turkey/chicken for an easy protein-packed filling that can also be prepped ahead.

Not feeling a wrap? Skip it and turn the egg and veggie filling into a bowl on top of fresh greens.