1-Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper and lightly grease it with oil to prevent sticking.

2-Separate the 3 large very fresh eggs, placing the whites in a clean, dry bowl and the yolks in another.

3-Beat the egg whites with the ¼ teaspoon cream of tartar using an electric mixer until stiff peaks form, which takes at least 2 minutes for the right texture.

4-In a blender, mix the egg yolks with the 3 ounces (85g) drained cottage cheese, 1 teaspoon extra virgin olive oil, ¼ teaspoon garlic powder, ¼ teaspoon Italian herbs or herbs de Provence, and ⅛ teaspoon sea salt until completely smooth.

5-Gradually fold the stiff egg whites into the cottage cheese mixture using a spatula, being careful to maintain the air bubbles for that light quality.

6-Spoon the batter into six circular disks on the prepared baking sheet, leaving space for them to spread.

7-Bake for 25 to 35 minutes until the bread is golden and springy to the touch, then allow it to cool on a wire rack before removing.