Whisk 2 eggs, 2 tbsp non-fat Cottage Cheese, salt, and pepper. Pour into a small dish and gently press ¼ cup shredded chicken into the centre. Bake at 175°C / 350°F for 15–18 minutes. The eggs rise and wrap around the chicken like a blanket. Slice and eat warm — soft, high-protein, and not like muffins or omelettes. Servings: 4