Heat the oil in a large skillet over medium-high heat. Add the garlic, stirring gently until golden brown; remove the garlic and discard. Add the spinach to the pan in batches, stirring constantly until cooked and wilted. Remove from the heat. Preheat the oven to 375 degrees. Mix the eggs, cottage cheese, cooked spinach, 1/4 cup Parmesan, black pepper and cayenne pepper in a medium bowl. Spray 10 muffin cups with nonstick cooking spray. Divide the egg mixture evenly between 10 muffin cups; sprinkle with the remaining Parmesan cheese. Bake until set, about 13-15 minutes. Remove from the oven and run a knife around the edges of each muffin cup; cool and serve.