Wash and dry the snow peas then top and tail. In a saucepan over a medium heat melt the butter and the garlic (crushed). Add the peas and cook for a couple of minutes so the peas soften slightly but still retain their crunch. Place cooked peas in a serving bowl and shave the parmesan cheese over the top.
Place sun dried tomatoes, spinach leaves and olives in a large salad bowl. Crumble in the feta cheese. Drizzle with the olive oil and mix together well before serving.
Beat together the eggs. Grate cheese, finely slice the mushrooms and parsley then add to the beaten eggs. Heat a small non-stick frying pan and pour in the mixture. Cover with foil and cook until bottom is golden brown.
Melt butter in a saucepan, add spinach and cook until wilted. Beat the eggs with some of milk, add to spinach in pan and cook - stirring constantly. When eggs are cooked as desired remove from pan, stir in the cottage cheese and serve.