1. Prepare your ingredients: If using frozen spinach, thaw it and squeeze out as much excess water as possible. Cook your turkey sausage or ground turkey if it’s not already prepared, then crumble it. Chop any other vegetables you plan to include.

2. Whisk the eggs: In a medium bowl, crack the four large eggs. Add the cottage cheese, shredded cheddar cheese, salt, and pepper. Whisk everything together thoroughly until the egg yolks and whites are fully combined and the cottage cheese is distributed.

3. Incorporate fillings: Gently fold in the cooked crumbled turkey sausage (or other protein) and the chopped spinach into the egg mixture. Ensure all ingredients are evenly distributed throughout the mixture.

4. Heat the pan: Place a non-stick skillet (about 8-10 inches) over medium heat. Add the olive oil or avocado oil and let it heat up for about a minute until it shimmers slightly.

5. Cook the breakfast scramble: Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.

6. Scramble and finish: Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, breaking up the larger curds, until the eggs are mostly set but still slightly moist. This usually takes another 5-8 minutes. Avoid overcooking, as this can make the eggs rubbery.

7. Serve immediately: Transfer the high-protein breakfast scramble to a plate. Serve hot, optionally alongside a slice of gluten-free toast or a side of fresh fruit.