Crack the eggs into a medium bowl and whisk them together until the whites and yolks are fully combined. Add the cottage cheese, salt, black pepper, and smoked paprika to the bowl. Whisk everything together until the mixture is relatively uniform—the cottage cheese doesn't need to be completely smooth, as small curds will create a nice creamy texture. I prefer to leave a bit of texture in the cottage cheese rather than blending it completely, as it gives the scrambled eggs a more interesting mouthfeel.

Heat a non-stick skillet over medium-low heat and lightly coat it with olive oil spray. Pour in the egg and cottage cheese mixture from Step 1. Let it sit undisturbed for about 20-30 seconds to allow the bottom to begin setting, then gently stir with a spatula, pushing the cooked portions toward the center and allowing the uncooked portions to flow to the edges. Repeat this gentle stirring every 30 seconds for 1½ to 2 minutes total. I find that low heat and frequent gentle stirring creates larger, creamier curds rather than small, dry ones—the cottage cheese really helps keep everything moist and tender.

Remove the skillet from heat when the eggs are just set but still slightly creamy—they'll continue to cook slightly from residual heat for a few seconds after you remove the pan. Transfer to a plate immediately and serve while hot.