Preheat the oven to 300?F / 150?C (electric). Line a baking sheet with parchment paper and grease the parchment lightly with oil.

Separate the eggs. Beat the egg whites and the cream of tartar in a large, clean bowl with an electric mixer until stiff peaks form, about 2 minutes.

Using a blender, whip the egg yolks with the cottage cheese, olive oil, and seasonings until completely smooth and creamy.

Carefully fold the egg whites into the cottage cheese mixture with a spatula, keeping the air bubbles intact.

Scoop the mixture into 6 circular disks onto the parchment paper, leaving space around each round.

Bake for 25-35 minutes until golden. Test for doneness by gently pressing onto the top; it should feel springy.