Add the whole egg, egg whites, salt, black pepper, garlic powder, and smoked paprika, then whisk until well combined.

Heat a nonstick skillet over medium heat with a light spray of oil.

Pour in the egg mixture and gently scramble, cooking until just set but still slightly soft.

Add the chopped spinach and white beans to the pan and cook for another 30–60 seconds, just until the spinach wilts and the beans are warmed through, then turn off the heat.

Place one tortilla in a clean skillet over medium heat.

Spoon the egg, spinach, and bean mixture evenly over the tortilla.

Layer the cottage cheese on top.

Then sprinkle the cheese on top and place the second tortilla over everything, pressing down gently.

Cook for 2–3 minutes per side, carefully flipping once, until the tortillas are golden and the cheese is melted.

Slide the quesadilla onto a cutting board, let it cool slightly, then slice into wedges and serve.