Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish with olive oil.

In a large mixing bowl, whisk together 6 eggs, 2 egg whites, and 1 cup of milk until well combined.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 1 teaspoon of oregano, and black pepper. Sauté for 6-8 minutes.

Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Stir in 1 cup each of chopped mushrooms, diced red and green bell peppers, and zucchini. Sauté for about 5 minutes.

Add 2 cups of fresh spinach, along with chopped basil and parsley, stirring until the spinach is just wilted.

Layer 1 cup of cooked quinoa at the bottom of the greased casserole dish, followed by half of the sautéed vegetable mixture and half of the cottage cheese.

Repeat the layers with the remaining quinoa and vegetables, finishing with the last of the cottage cheese on top.

Pour the prepared egg mixture over the layered casserole, ensuring it spreads evenly.

Sprinkle 1/2 cup of crumbled feta cheese over the top.

Bake in the preheated oven for 40-45 minutes until the eggs are set and the top is golden brown.

Remove from the oven and let it rest for 5 minutes before serving.