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Preheat the oven to 375F / 190C and grease a casserole dish with 2 teaspoons of olive oil.
Heat the other 2 teaspoons of olive oil in a nonstick skillet over medium heat. Fry the minced garlic and the sliced white parts of the scallion for 2 minutes until fragrant. Set aside the green parts of the onion for decorating.
Add the sliced mushrooms and sauté for 4-6 minutes, until lightly browned. Remove from the pan and set aside to cool.
To the same skillet, add the spinach leaves. Sauté for 2 minutes until wilted and any excess moisture has evaporated. Set aside to cool.
Crack the eggs into a large mixing bowl. Beat vigorously with a balloon whisk for about 45-60 seconds until the whites and yolks are fully combined and the mixture is frothy.
Add the grated parmesan, mustard, salt and pepper. Whisk again to combine.
Add the cottage cheese and stir with a spatula. Then, add the cooled mushrooms and stir again.
Pour the cottage cheese egg mixture into the prepared casserole dish and scatter in the wilted spinach. Top with the crumbled feta cheese.
Bake in the oven for 35-40 minutes until the egg bake is set, the top is golden and the middle is no longer jiggly.
Let the egg bake cool for 10 minutes to firm up. Then top with the green parts of the onion, slice and serve.