Ingredients:
•⁠ ⁠10 large eggs
•⁠ ⁠1 cup low-fat cottage cheese (about 225g)
•⁠ ⁠1 cup cherry tomatoes, halved
•⁠ ⁠2 cups fresh spinach (roughly chopped)
•⁠ ⁠4 spring onions, sliced
•⁠ ⁠1 tbsp olive oil or cooking spray
•⁠ ⁠Salt & pepper to taste
•⁠ ⁠Optional: pinch of chilli flakes or dried herbs (oregano, basil)

Instructions:
1.⁠ ⁠Preheat oven to 180°C (350°F).
2.⁠ ⁠In a large bowl, whisk the eggs until well mixed. Stir in the cottage cheese, salt, pepper, and any optional herbs.
3.⁠ ⁠In an oven-safe skillet or baking dish, heat olive oil over medium heat. Add spring onions and sauté for 2–3 minutes until slightly softened.
4.⁠ ⁠Add spinach and cook for another 1–2 minutes until just wilted.
5.⁠ ⁠Turn off the heat, add cherry tomatoes, and pour the egg mixture evenly over the veggies.
6.⁠ ⁠Gently stir to distribute ingredients, then transfer to oven.
7.⁠ ⁠Bake for 25–30 minutes, or until the center is just set and the top is slightly golden.
8.⁠ ⁠Let it cool slightly before slicing. Store in the fridge for up to 4 days.

Nutrition (Per Serving – based on 6 slices):
Nutrient Amount (approx.)
Calories 180 kcal
Protein 17g
Carbs 4g
Fat 10g
Fiber 1g
Macros may vary slightly depending on the exact brand of cottage cheese used.