I start by tossing 1 cup cottage cheese, 2 eggs, ¼ teaspoon garlic powder, and ½ teaspoon Italian seasoning into my blender—watching it whir is my first thrill. I blend until smooth, about 30 seconds in my bullet blender—quick and easy every time. The batter looks creamy and ready, my signal to move on.

I line a sheet pan with parchment paper and give it a spritz of non-stick spray—keeps it simple and clean. I pour the batter onto the pan, smoothing it into an even layer with a spatula—spreading it out is my zen moment. It’s ready for the oven in no time.

I bake it at 350°F for about 30 minutes, until the center’s set and the edges are golden—smelling it bake is pure joy. Once it’s out, I let it cool completely on the pan—patience here makes it perfect. Then I slice or tear it—ready to enjoy however I like!