1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch or 9-inch square baking dish with cooking spray or a thin layer of olive oil.

2. Heat the olive oil in a medium skillet over medium heat. Add the chopped spinach, red bell pepper, and green onions, and sauté for 3–4 minutes, until the spinach is wilted and the peppers have softened slightly. Remove from heat and let cool for a minute.

3. In a large mixing bowl, whisk the eggs until fully combined and slightly frothy.

4. Add the low-fat cottage cheese, milk or almond milk, salt, black pepper, smoked paprika, and red pepper flakes (if using). Whisk until the mixture is smooth and well combined.

5. Fold the sautéed vegetables into the egg mixture, followed by half of the shredded mozzarella and half of the shredded cheddar. Stir gently to distribute everything evenly.

6. Pour the egg mixture into the prepared baking dish, smoothing it into an even layer with a spatula.

7. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top of the casserole.

8. Bake for 30–35 minutes, or until the center is set, the edges are golden, and the top is lightly browned and puffed.

9. Remove the egg bake from the oven and let it rest for 5–10 minutes to firm up for easier slicing.

10. Slice into 6 squares and serve warm, or cool completely and refrigerate for meal prep.