In a medium bowl, crack the large eggs and add the cottage cheese, kosher salt, and black pepper. Use a fork to whisk until the mixture is well combined and slightly fluffy.

Heat a medium nonstick skillet over medium-low heat. Lightly spray it with olive oil to ensure the eggs won't stick when cooking.

Once the skillet is warm, pour the egg mixture into the pan. Let it sit for a moment, allowing the edges to begin cooking.

Using a rubber spatula, gently scrape and fold the eggs towards the center of the skillet. Repeat this motion for about 1.5 to 2 minutes until the eggs are softly set and look creamy.

Remove the skillet from heat and serve the scrambled eggs right away for the best texture and taste.