Blend the batter: Add eggs, cottage cheese, oats, salt, and any seasonings to a blender. Blend until smooth and pourable. The batter should be similar to pancake batter—add a splash of water or a teaspoon of oats to adjust.

Rest briefly: Let the batter sit for 2–3 minutes so the oats hydrate. This helps the flatbread hold together.

Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with olive oil or butter. You want a gentle sizzle, not smoke.

Cook the first side: Pour in about 1/2 cup of batter and swirl to spread into a 7–8 inch circle. Cook 2–3 minutes, until the edges look set and the bottom is golden.

Flip carefully: Slide a thin spatula underneath and flip. Cook another 1–2 minutes until firm and lightly browned.

Repeat: Continue with the remaining batter, greasing the pan lightly as needed.

For oven-baked: Heat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil. Spread the batter into an even 8–9 inch round. Bake 10–12 minutes until set and lightly golden.

Serve: Use as a wrap with turkey and greens, top like a pizza with marinara and cheese, or cut into wedges for dipping.