Preheat your oven to 350°F (175°C) and lightly grease a standard six-slot silicone muffin tin with a small amount of olive oil to ensure the bites release easily.
Heat the teaspoon of olive oil in a small skillet over medium heat, add the fresh baby spinach, and sauté for 1-2 minutes until just wilted, then remove from heat to cool.
In a high-speed blender, combine the large eggs, liquid egg whites, low-fat cottage cheese, sea salt, black pepper, and garlic powder.
Blend on high for 30 seconds until the mixture is completely smooth and aerated, which creates a light and velvety texture once baked.
Divide the sautéed spinach and crumbled feta cheese evenly among the six prepared muffin cups.
Pour the blended egg mixture over the spinach and feta, filling each cup about three-quarters of the way to the top.
Place the muffin tin on a baking sheet for stability and bake for 22-25 minutes, or until the egg bites are set in the center and slightly golden on the edges.
Allow the bites to cool in the tin for at least 5 minutes before gently popping them out to serve warm.