Whisk the eggs: Crack 3 eggs into a bowl. Add a pinch of salt and pepper. Whisk until smooth and slightly frothy for fluffy results.

Stir in cottage cheese: Fold in 2–3 tablespoons of low-fat cottage cheese. This boosts protein and makes the eggs extra creamy without heavy cream.

Prep the pan: Warm a nonstick skillet over medium heat. Add 1 teaspoon of olive oil. Swirl to coat.

Cook the turkey: Add sliced turkey or turkey sausage to the skillet. Cook 1–2 minutes until warmed and lightly browned. Push to one side of the pan.

Wilt the spinach: Add the spinach to the other side. Season lightly with salt and pepper. Stir for 30–60 seconds until wilted. If using garlic, add a small pinch now.

Pour in the eggs: Reduce heat to medium-low. Add the egg mixture to the empty space in the pan, then gently fold everything together.

Soft scramble: Using a spatula, push the eggs from the edges toward the center, forming soft curds. Cook 2–3 minutes until just set but still glossy. Avoid overcooking.

Finish and season: Sprinkle with smoked paprika or chili flakes if you like heat. Taste and adjust salt and pepper. Top with chopped chives or parsley.

Serve: Plate with cherry tomatoes, avocado, or a slice of whole-grain toast for a complete meal.