Crack the eggs into a medium mixing bowl and whisk until the yolks and whites are fully combined and slightly frothy.

Add the low-fat cottage cheese, garlic powder, onion powder, and a pinch of salt and black pepper to the eggs. Stir until the ingredients are evenly distributed throughout the mixture.

Heat the olive oil in a non-stick skillet over medium heat until it lightly coats the surface of the pan without smoking.

Add the sliced turkey sausage to the skillet and cook for 2–3 minutes, stirring occasionally, until lightly browned and heated through.

Add the diced red bell pepper to the skillet and continue cooking for another 2 minutes until the peppers begin to soften while maintaining a slight crunch.

Stir in the fresh spinach and cook for approximately 1 minute until the leaves wilt completely and reduce in volume.

Reduce the heat to medium-low to prevent the eggs from cooking too quickly and becoming dry.

Pour the prepared egg and cottage cheese mixture into the skillet. Allow it to sit undisturbed for 15–20 seconds before gently stirring.

Using a silicone spatula, slowly push the eggs from the edges of the skillet toward the center, continuing this folding motion until the eggs are set but still soft and creamy.

Remove the skillet from the heat immediately to prevent overcooking. Garnish with freshly chopped parsley if desired and serve warm for a satisfying high-protein breakfast.