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Preheat oven to 350°F.
Grease a metal muffin pan with vegetable oil, or use a silicone muffin pan.
In a blender, combine eggs, cottage cheese, and salt, pulse until smooth, then pour into a medium work bowl.
Add tomatoes and spinach and stir with a spatula until well-combined.
Distribute mixture evenly into 12 muffin cups.
Top each cup with a generous sprinkle of Parmesan.
Bake for about 22 minutes, or until the eggs are puffy and set in the middle.
Transfer the pan to a wire rack to cool for 10 minutes.