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Preheat the oven to 350°F and grease a 9x13-inch casserole dish.
Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, cooking for 3-5 minutes until just starting to soften.
Stir in spinach and garlic and cook for another minute until the spinach is wilted and the garlic is fragrant. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs, cottage cheese, Dijon mustard, salt, garlic powder, and paprika until well combined. Optional step: use an immersion blender instead of a whisk for a super creamy texture (blend until just combined, you don't want to over mix).
Stir in the sautéed vegetables and 1 cup of the shredded cheddar cheese.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining 1 cup shredded cheese over the top.
Cover with aluminum foil and bake for 25 minutes. Remove aluminum foil and cook for an additional 20-30 minutes, or until the center is set and the top is golden. See Note 1 for a tip.
Top with optional green onions or chives and let cool for at least 5 minutes before slicing and serving. Store any leftovers in the refrigerator and eat within 4 days.