Feta & Avocado Breakfast Sandwiches

0 Add the eggs and cottage cheese to a blender and blend until smooth. Transfer to a bowl and mix in the feta cheese, chopped parsley, cilantro and chives and a pinch of salt u0026 pepper.
1 Heat a large pan with olive oil on medium heat then add in the diced red onion and kale. Saute for about 2-3 minutes until the onions soften.
2 Pour in the egg mix then lower the flame to a medium low. Cover the pan and let the eggs cook for about 4 minutes before flipping, then cook for another 3-4 minutes until cooked through. If preferred, you can also scramble the eggs. 
3 Once the eggs are ready, let them cool slightly then divide the omelette into 6. 
4 Assemble your english muffins with avocado slices, the omelette, sliced tomatoes and some salt and pepper. Cover the english muffins then wrap each sandwich in parchment paper or foil.
5 Store the wrapped sandwiches in a sealable bag or an airtight container. Keep stored in the freezer for up to 1 month.
6 To reheat: microwave from frozen for 1 minute, then bake on 350 F for 5-6 minutes. You can also microwave them fully for 2 minutes on high, but the oven adds a nice crisp!