Preheat your oven to 400°F (200°C). Wash and dice the Yukon Gold potatoes, bell peppers, and yellow onion. In a large baking dish, combine the chopped vegetables with olive oil, Italian seasoning, kosher salt, and cayenne pepper. Toss until well coated.

Roast the vegetable mixture for 15 minutes. Stir in the precooked chicken sausage and roast for an additional 15 minutes.

Blend the low-fat cottage cheese and large eggs in a blender until smooth and creamy.

Pour the egg and cottage cheese mixture evenly over the roasted vegetables and sausage. Top with shredded cheddar cheese. Bake for 10-15 minutes or until the eggs are puffed and set.

Let the dish cool for a few minutes. Cut the filling into portions for wrapping.

Wrap the filling in tortillas, rolling tightly and labeling if storing. Refrigerate for up to 3 days or freeze for 3 months.