Make-ahead Egg Bake

•  2 tablespoons extra-virgin olive oil, divided
• 6 cups chopped baby spinach
• 1 medium yellow onion, chopped
• 1½ teaspoons garlic powder
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• 1 (15½-ounce) can no-salt-added cannellini beans, rinsed
• 8 large eggs
• ½ cup 2% reduced-fat cottage cheese
• ⅓ cup whole milk
• 1¼ cups crumbled feta cheese, divided

1. Preheat oven to 350°F.
2.  Lightly coat an 8-inch-square baking dish with cooking spray.
3. Heat 1 tablespoon oil in a large skillet over medium heat. 
4. Add 6 cups spinach; cook, stirring often, until wilted and most of the moisture has evaporated, 2 to 3 minutes. 
5. Transfer to a paper towel–lined plate to cool.
6. Add the remaining 1 tablespoon oil to the skillet. 
7. Add chopped onion; cook, stirring often, until softened, about 3 minutes. 
8. Stir in 1½ teaspoons garlic powder, 1 teaspoon oregano and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. 
9. Add rinsed beans; cook, stirring gently, until heated through, about 1 minute. 
10. Remove from heat and let cool for 5 minutes. 
11. Pat the spinach dry with paper towels and stir into the bean mixture.
12. Whisk 8 eggs, ½ cup cottage cheese and ⅓ cup milk in a large bowl until smooth. 
13. Add ⅔ cup feta; whisk to combine.
14. Spread the spinach mixture evenly in the prepared baking dish. 
15. Pour the egg mixture over the top and sprinkle with the remaining feta.
16. Bake until puffed around the edges and just set in the center, 35 to 40 minutes.
17.  Let stand for 10 minutes before serving.