Gather all ingredients and ensure your eggs are at room temperature, as they'll blend more smoothly and create a better texture. In a blender, combine the eggs, cottage cheese, garlic powder, Italian seasoning, and black pepper. Blend until completely smooth with no lumps—this usually takes 30-45 seconds. A smooth batter is essential for an even, tender flatbread, so take time to get this right. I like to stop and scrape down the sides once halfway through blending to ensure everything is fully incorporated.

Preheat your oven to 350°F. While it heats, line a baking sheet with parchment paper and lightly grease it to prevent sticking. Pour the batter from Step 1 onto the prepared parchment and spread it into a thin, even layer about 1/4-inch thick using a spatula or the back of a spoon. Shape it into a rectangle or oval roughly 10-12 inches long. Sprinkle dried oregano generously over the top for extra flavor and visual appeal. I find that covering most of the surface with oregano gives you nice flavor in every bite without it being overwhelming.

Place the baking sheet in the preheated 350°F oven and bake for 30-50 minutes, depending on your oven and how thick you spread the batter. The flatbread is done when the edges are golden brown and the center is set and no longer jiggly when you gently shake the pan. Start checking around 30 minutes, as thinner spreads cook faster. Remove from the oven and let cool on the baking sheet for 5 minutes—this helps it firm up slightly before serving. You can serve it warm or at room temperature; I prefer it slightly warm with a drizzle of olive oil or your favorite toppings.