Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.
Add 1/4 cup diced onion and 1/3 cup diced bell pepper; sauté 3–5 minutes until softened.
Stir in 2/3 cup chopped spinach and 1/2 cup diced tomatoes; cook about 2 minutes until spinach wilts.
In a bowl, whisk 4 large eggs with a pinch of salt and black pepper.
Pour the eggs into the skillet with the vegetables and scramble gently until just set.
Lower the heat and fold in 1/2 cup low-fat cottage cheese; heat briefly until warmed through but not fully melted; adjust seasoning to taste.
Warm 4 small tortillas in a separate skillet or microwave until soft and pliable.
Divide the egg and vegetable mixture among the warmed tortillas.
Top each taco with sliced avocado, salsa, or hot sauce if desired and serve immediately.
