# What you need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/2 cup cottage cheese, low-fat or full-fat
03 - 1 tablespoon milk, optional for fluffier eggs
04 - 1 tablespoon butter or olive oil
→ Vegetables
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup cherry tomatoes, halved
→ Seasonings
09 - 1/4 teaspoon salt, or to taste
10 - 1/8 teaspoon freshly ground black pepper
11 - 1/8 teaspoon dried oregano or Italian seasoning, optional
# How to Make It:
01 - In a medium bowl, whisk together the eggs, cottage cheese, milk if using, salt, and pepper until well combined.
02 - Heat the butter or olive oil in a nonstick skillet over medium heat.
03 - Add the onion and bell pepper. Sauté for 2 to 3 minutes until slightly softened.
04 - Add the cherry tomatoes and cook for 1 minute.
05 - Add the spinach and cook until just wilted, about 30 seconds.
06 - Pour the egg and cottage cheese mixture into the pan. Allow to sit undisturbed for 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
07 - Continue to cook, stirring occasionally, until the eggs are softly set but still creamy, about 2 to 3 minutes.
08 - Remove from heat immediately to prevent overcooking. Sprinkle with dried oregano or Italian seasoning if using. Serve hot.
