Whisk the eggs and salt together thoroughly until the mixture is an even, consistent yellow with no streaks of egg white.
Add the cottage cheese and gently stir just until distributed, leaving some curds intact.
Melt the butter in a nonstick skillet over medium-low heat until foamy but not browned, or coat with olive oil spray.
Pour in the egg mixture. Let it sit undisturbed for several seconds until the edges start to turn opaque.
Using a spatula, slowly push the cooked egg from the edges toward the center. Stir only occasionally.
Remove from heat while still slightly glossy; they'll continue cooking from residual heat. Serve immediately.
