Preheat your oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.

In a large skillet, heat olive oil over medium-high heat. Sauté the minced shallot for about 2 minutes until it becomes translucent.

Add the spinach and garlic to the skillet. Cook until the spinach wilts, which should take around 3 minutes.

Remove from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season with salt and black pepper to taste.

Transfer this vegetable mixture evenly into the prepared baking dish.

In a large bowl, whisk together the eggs, cottage cheese, and milk. Add more salt and black pepper here if desired.

Pour the egg mixture over the vegetables in the baking dish and gently stir to combine.

Sprinkle the crumbled feta cheese evenly on top.

Bake for 30 to 40 minutes, until the eggs are set and the edges turn lightly golden.

Let cool for 5 minutes before garnishing with fresh herbs.

Cut into squares and serve warm.