Prep the filling: Warm 1 teaspoon oil in a nonstick skillet over medium heat. Sauté diced bell pepper and onion with a pinch of salt until softened, about 3–4 minutes. Stir in chopped spinach to wilt.

Add protein: Mix in cooked chicken or turkey (or black beans). Season with black pepper, garlic powder, and a pinch of smoked paprika. Heat through, then transfer to a bowl.

Scramble the eggs: Whisk eggs with a pinch of salt and pepper. For extra protein and creaminess, whisk in 1–2 tablespoons Greek yogurt or blended cottage cheese. Pour into the skillet and gently scramble until just set. Don’t overcook.

Assemble: Place a tortilla in the dry skillet over medium heat. Sprinkle a thin layer of cheese on half the tortilla. Add eggs and the warm protein-veggie mix. Top with a little more cheese.

Fold and crisp: Fold the tortilla over the filling. Cook 2–3 minutes per side until golden and crisp, pressing gently with a spatula. Repeat with remaining tortillas.

Serve: Cut into wedges. Add salsa, sliced avocado, or a dollop of Greek yogurt on the side.