Start by whisking 3 large eggs with a pinch of salt and pepper in a bowl and scramble them in a non-stick skillet until light and fluffy.

In a mixing bowl, combine 1 cup cottage cheese, ½ cup diced tomatoes, and 2 tablespoons chopped cilantro. Squeeze in lime juice.

Warm tortillas in a skillet for 30 seconds on each side or microwave for 10-15 seconds to make them pliable.

Layer the scrambled eggs, cottage cheese mixture, and slices of avocado on a warm tortilla.

Fold in the sides of the tortilla and roll it tightly from the bottom up, encasing the fillings.

Serve immediately with fresh fruit or a salad, or store in foil for up to 3 days in the fridge.