Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).
Spinach: Add oil to a large saute pan over medium heat. Add spinach, cooking until it wilts down completely, about 1 minutes. Once wilted, distribute spinach evenly around the bottom of the pan.
Egg: Reduce heat to medium/low, then pour eggs over the spinach. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.
Fold: Spoon cottage cheese onto one side of the omelette. Fold the omelette in half or into thirds (Pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.