Joy to the Food

1 Preheat oven to 400°F. Spread the diced [wprm-ingredient text="1 green bell pepper" uid="2"], diced [wprm-ingredient text="1/2 white onion" uid="3"], and [wprm-ingredient text="1½ cups diced ham" uid="4"] in an even layer across a 9x13 baking dish or rimmed quarter sheet pan. Bake for 10 minutes.
2 While the filling bakes, whisk together the [wprm-ingredient text="8 large eggs" uid="5"], [wprm-ingredient text="1 cup low-fat small curd cottage cheese" uid="6"], [wprm-ingredient text="¼ tsp black pepper" uid="7"], and optional [wprm-ingredient text="Pinch of cayenne" uid="8"] in a bowl until smooth and no large curds remain.
3 Remove the pan from the oven. Pour the egg mixture evenly over the ham and vegetables. Shake the pan gently to distribute. It should be very full!
4 Sprinkle the [wprm-ingredient text="1 cup shredded cheddar cheese" uid="9"] evenly over the top. Return to the oven and bake for 15–20 minutes, until the eggs are fully set in the center and the cheese is melted and lightly golden.
5 Let cool for 5 minutes. Slice into 6 equal rectangles (I tend to slice into 6 and then cut those in half to stack inside the tortillas - the video is helpful for this). Wrap each piece in a low-carb tortilla and store or serve.Optional: Pan fry them on each side for a little crisp and to help the burritos stay together. Otherwise, you can just wrap them in foil or parchment paper so they stay together.