Begin by heating a nonstick skillet over medium heat. Add a tablespoon of olive oil to the skillet and allow it to warm for about 1 minute until it shimmers.

In a separate bowl, lightly beat two large eggs with a pinch of salt and black pepper until well combined. Pour the egg mixture into the hot skillet, gently stir, cooking for about 3–4 minutes until soft and slightly set.

In the same skillet, place flour tortillas one at a time, warming them for about 30 seconds on each side until pliable and slightly golden.

Take a warm tortilla, spoon scrambled eggs into the center, followed by a generous scoop of cottage cheese.

Sprinkle diced tomatoes and chopped fresh cilantro over the cottage cheese, then add shredded cheddar cheese and avocado slices.

To finalize, add a dollop of sour cream on top and drizzle with salsa if desired. Serve immediately.