In a bowl, whisk together the eggs, heavy cream, smoked paprika, a pinch of salt and pepper until smooth and slightly frothy. The cream gives the eggs a silky texture.

Heat a non-stick skillet over medium heat and add the chopped bacon. Cook until crisp and golden, stirring occasionally so the edges curl slightly and the fat renders. Then transfer bacon to a paper towel-lined plate, leaving about a tablespoon of bacon fat in the pan.

Add the minced garlic and shallot to the hot skillet, stirring for about 30 seconds until fragrant (you’ll smell the garlic bloom). Then add the chopped spinach and sauté for ~1 minute until it wilts and turns vibrant green.

Pour the egg mixture into the skillet over the spinach/shallot mixture. Gently stir using a spatula, letting soft curds form and fold — cook until just set but still glossy — you want the eggs creamy, not dry. Remove from heat and mix in the crisp bacon pieces and shredded gouda so it melts into the warm eggs.

Warm the low-carb tortilla wraps one at a time in another skillet over low heat for ~30 seconds each side to make them pliable. On each warm wrap, spoon half the egg-bacon-spinach mixture down the centre. Top with sliced avocado (if using) and chopped cilantro.

Fold the two sides in, then roll the wrap tightly from the bottom. Return to the skillet seam-side down, add the butter (or oil), and grill for 1–2 minutes each side until light golden and slightly crisp. You’ll hear a gentle sizzle and see the tortilla edges crisping beautifully.

Slice the wrap in half on the diagonal, letting a little cheese ooze out, and serve hot — savour the warm, creamy filling and crisp outer shell.