Instructions

• Preheat the oven to 375°F (190°C). Spray a 9" x 13" casserole dish with non-stick spray.
• Stack the Swiss chard leaves, remove the thick stems (or chop them finely if you prefer to keep them), and chop the leaves. Wash the chopped chard in a salad spinner with cold water and dry. (If you don't have a salad spinner, soak the chard in cold water, drain, and dry well with paper towels.)
• Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add all the chopped chard and stir-fry until the chard is wilted and barely tender, about 2 minutes. Do not overcook.
• Transfer the barely-wilted chard to the prepared casserole dish and spread it in an even layer.
• Place 2 cups cottage cheese in a fine-mesh colander set over the sink and rinse with cold water, then drain well (this rinsing is optional). Spread the drained cottage cheese evenly over the chard.
• Sprinkle 1/2 cup sliced green onions, 1/2 cup crumbled Feta, and most of the 1 1/4 cups grated Mozzarella over the cottage cheese, reserving a small amount of the mozzarella to top the casserole.
• In a bowl, beat 12 eggs and season with salt, fresh-ground black pepper, and 1 teaspoon Spike Seasoning (optional but recommended). Pour the beaten eggs evenly over the layered ingredients. Use a fork to gently stir or press so the eggs distribute throughout the casserole.
• Sprinkle the reserved mozzarella over the top.
• Bake in the preheated oven about 30 minutes, or until the egg bake is set in the center and the top is barely starting to brown.
• Remove from the oven and let rest a few minutes before slicing and serving.