Heat the oven to 375°F (190°C), conventional setting. Lightly grease an 8-inch square baking dish. Set a skillet over medium heat and add the measured teaspoon of olive oil.

Add the diced pepper and cook for 3–4 minutes, stirring, until beginning to soften. Add the spinach and cook for another 1–2 minutes, until wilted and excess liquid has evaporated. Set aside to cool for about 3 minutes.

Whisk the eggs, cottage cheese, garlic powder, salt, and pepper in a large bowl. For a smoother bake, blend the eggs and cottage cheese first, then stir in the seasonings.

Stir the slightly cooled vegetables and half the cheddar into the egg mixture. Pour into the prepared dish and sprinkle the remaining cheddar evenly over the surface.

Bake for about 30–35 minutes. Check the center with a thermometer; an egg dish should reach at least 160°F (71°C). It should be set rather than liquid when gently moved. If the top browns too quickly, cover loosely with foil and continue cooking.

Let the bake stand for 5 minutes, then cut into four equal pieces. Serve warm or portion into shallow containers for prompt refrigeration. Do not leave it cooling on the counter for an extended period.