Preheat your oven to 350°F (175°C) and grease your muffin tin cups liberally with olive oil spray or butter to prevent sticking.

Finely chop the spinach and onion. Mince the garlic. Sauté onion and garlic in a skillet over medium heat for 2-3 minutes until softened. Add spinach last and cook just until wilted, about 1 minute. Remove from heat and let cool slightly.

In a large bowl, crack the eggs and whisk vigorously until frothy and well combined.

Stir in the cottage cheese, salt, and pepper. Mix until smooth but don’t overmix.

Gently fold the sautéed spinach mixture and crumbled feta into the egg mixture. Fold just until evenly distributed.

Divide the mixture evenly among the 12 muffin cups, filling about ¾ full.

Place in the oven and bake for 20-25 minutes. Check by inserting a toothpick into the center; it should come out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Store in the fridge for up to 5 days or freeze for up to 3 months.