Heat oil in small pan and saute spinach 2 minutes. Cool to room temperature. Puree cottage cheese, Parmesan, and milk together until smooth. Add eggs; blend until smooth. Add sauteed spinach.
Lightly grease 1-cup ramekins and fill each with 1/2 cup egg mixture. Microwave ramekins on high setting 4 to 6 minutes or until egg mixture puffs. Do not overcook. Turn souffles onto individual plates and sprinkle with cheddar cheese and fresh herbs. Top with sun-dried tomato sauce and serve.
Souffle: As variations, substitute fresh broccoli or sauteed sweet peppers and onions for the spinach.
Sauce: Extra sauce will keep in the refrigerator for up to 1 week.