Preheat your oven to 180°C (350°F) and lightly grease a 20cm (8-inch) baking dish.
Crack the eggs into a large mixing bowl and whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
Add the cottage cheese to the eggs and break it apart with a fork while folding it in gently, creating a lumpy but creamy mixture.
Stir in the shredded cheese along with the chopped herbs, mixing until everything is evenly distributed.
Season the mixture with salt and black pepper, tasting and adjusting if needed to balance the tang of the cottage cheese.
Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula for a smooth top.
Place the dish in the oven and bake for 25–30 minutes, or until the top is golden, slightly puffed, and a toothpick inserted in the center comes out clean.
Once baked, remove the dish from the oven and let it rest for about 5 minutes—this helps the custard set and makes slicing easier.
Slice into squares or wedges, serve warm, and enjoy the creamy, cheesy texture with a slight chew from the cottage cheese.
