Spinach and Herb Breakfast Sandwiches

1 Preheat the oven to 350 F
2 In a large bowl, whisk together the eggs and cottage cheese. Add the chopped spinach, scallions, dill, parsley and spices and whisk well
3 Grease a 9 x 9 baking dish with cooking oil and pour the egg batter into the pan
4 Bake for 20-22 minutes, until the top is firm to touch. Remove and let cool for 5 minutes.
5 Open each english muffin and place a slice of cheese onto the bottom half.
6 Slice the omelette into 6 and place a piece on top of each slice of cheese, then top with the other english muffin half. Individually wrap each sandwich with parchment or foil and keep in an airtight container or ziplock bag
8 Store in fridge for up to 4 days, or keep in freezer for up to 2 months.
9 To reheat from frozen, microwave the frozen sandwiches for 1 minute, then bake or air-fry them for 5-6 minutes on 350 F for an added crisp. You can microwave them fully for 2 minutes if preferred and skip baking them.If reheating from the fridge, you can crisp them in the oven on 350 F for 5 minutes, or grill them on a greased pan on medium heat for 1-2 minutes per side until the cheese is melted.