Toast the muffin: Split and toast your English muffin until it’s crisp at the edges. This keeps the sandwich from getting soggy.

Preheat your pan: Set a nonstick skillet over medium heat with a light drizzle of olive oil or a small pat of butter.

Whisk the egg whites: In a bowl, whisk 1/2 to 3/4 cup egg whites with a pinch of salt, pepper, and a little garlic powder if you like.

Cook the egg whites: Pour into the hot skillet. Let them set for 10–15 seconds, then gently push the edges toward the center, letting the uncooked egg flow out. Cook until just set—soft and tender, not dry.

Add the greens: Scatter a small handful of spinach over the egg whites to wilt slightly.

Fold and top: Fold the egg whites into a neat square or rectangle. Spoon 2–3 tablespoons cottage cheese on top. If using shredded cheese, sprinkle a tablespoon over the cottage cheese now.

Melt it: Cover the pan for 30–45 seconds to warm the cottage cheese and melt the shredded cheese.

Build the sandwich: Place the egg white “melt” on the bottom muffin half. Add tomato slices and chopped chives, if using. Finish with a pinch of red pepper flakes or a dash of hot sauce.

Press and warm: Add the top muffin half and gently press. If you want extra toastiness, return the whole sandwich to the skillet, cover, and warm for another minute per side on low heat.

Serve: Cut in half if you like, and enjoy right away while it’s melty.