Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Use the 1 tbsp of butter to thoroughly grease a 9x13 inch (or similar 2-litre) baking dish. This prevents the eggs from sticking and helps create a lovely golden crust.

Blend the Base: In a blender or a large bowl using an immersion blender, combine the 10 eggs, 450g of cottage cheese, and 120ml of milk. Blend for about 30-60 seconds, or until the mixture is completely smooth and slightly frothy. This is the step that guarantees no lumps and creates the fluffiest eggs.

Season the Mixture: Pour the blended egg mixture into a large mixing bowl. Whisk in the 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and the pinch of nutmeg until everything is well combined.

Stir in the Good Stuff: To the egg mixture, add about two-thirds (around 100g) of the grated cheddar cheese, all of the chopped spinach, and most of the sliced spring onions (reserve a small amount for garnish). Stir gently with a spatula until everything is evenly distributed. What works best for me is wilting the spinach slightly in a hot pan for a minute first to remove excess water, but you can also use it raw.

Pour and Bake: Pour the final mixture into your prepared baking dish. Sprinkle the remaining 50g of grated cheddar cheese evenly over the top.

Bake to Perfection: Place the dish in the preheated oven and bake for 35-40 minutes. You'll know it's ready when the edges are set and golden brown, and the centre has only a very slight wobble when you gently shake the dish. It will puff up like a soufflé!

Rest and Serve: Remove the egg bake from the oven and let it rest for 5-10 minutes before slicing. The bake will deflate slightly as it cools; this is completely normal. Garnish with the reserved spring onions, slice into squares, and serve warm.