Preheat your Oven to 350°F. Line a rimmed Baking Sheet with Parchment Paper and lightly spray or brush with a little Olive Oil to prevent sticking.

Add the 1 cup full-fat cottage cheese drained if very watery and 2 large eggs to a Blender. Blend on high for 30–45 seconds until completely smooth with no visible curds. Add the ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp dried oregano, ¼ tsp kosher salt, and ¼ tsp red pepper flakes (if using), then pulse a few more times to combine.

Pour the blended batter onto the prepared Baking Sheet and use a Spatula to spread it into an even rectangle or oval, roughly 9×12 inches and about ¼ inch thick. Sprinkle 2 tbsp grated Parmesan cheese finely grated evenly over the top if using. Bake for 28–32 minutes, until the edges are golden brown and the center is set and no longer jiggly.

Remove from the Oven and let the flatbread cool on the pan for at least 5 minutes — this is key for it to firm up and peel cleanly off the Parchment Paper. Once cooled, peel it off and use as a wrap, top with 2 tbsp marinara or pizza sauce store-bought or homemade and ½ cup shredded mozzarella cheese for a pizza-style flatbread, or load it with your favorite sandwich fillings.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.