Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray, making sure to coat the sides of each cavity.

Heat the extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for 3–4 minutes, until the onion softens and the pepper becomes slightly tender.

Add the chopped spinach and minced garlic. Cook for another 1–2 minutes, stirring frequently, until the spinach wilts and the garlic becomes fragrant. Remove from the heat and allow the vegetables to cool for several minutes.

Place the cottage cheese in a blender or food processor and blend for 20–30 seconds, until mostly smooth and creamy.

Crack the eggs into a large mixing bowl. Add the blended cottage cheese, turmeric, black pepper, oregano, and sea salt. Whisk until the mixture is smooth and evenly combined.

Add the cooled sautéed vegetables to the egg mixture and gently fold them in with a spatula until evenly distributed.

Fold in the crumbled feta cheese and chopped parsley, mixing just enough to distribute the ingredients without overworking the batter.

Divide the mixture evenly among the prepared muffin cups, filling each cavity about three-quarters full.

Bake for 20–24 minutes, or until the egg muffins are puffed, the edges are lightly golden, and the centers are just set. Avoid overbaking, as the eggs will continue cooking from residual heat.

Remove the muffin tin from the oven and allow the egg muffins to rest for about 5 minutes before carefully removing them from the pan.

Serve warm with avocado, fresh berries, tomatoes, cucumber, or a simple green salad, or cool completely before storing in an airtight container in the refrigerator.

For meal prep, refrigerate for up to 4 days or freeze cooled individual muffins for up to 2 months.