Preheat the oven to 375°F (190°C) and coat a 9x13 inch ceramic baking dish with non-stick cooking spray.

In a large mixing bowl, vigorously whisk the whole eggs, liquid egg whites, and cottage cheese until the mixture is uniform.

Place a large skillet over medium heat and sauté the zucchini, red bell pepper, and red onion for 5 minutes until the moisture has partially evaporated and vegetables are tender.

Add the chopped spinach to the skillet and stir for 60 seconds until wilted, then remove from heat.

Distribute the sautéed vegetable mixture evenly across the bottom of the prepared baking dish.

Pour the egg and cottage cheese mixture over the vegetables.

Arrange the cherry tomato halves on top and sprinkle evenly with crumbled feta cheese.

Season the surface with salt, black pepper, and dried oregano.

Bake in the center rack for 35 to 40 minutes, or until the internal temperature reaches 160°F (71°C) and the center is firm to the touch.

Let the dish rest for 5 to 10 minutes to allow the structure to set before slicing into six equal portions.