Crack 3 large eggs into a bowl. Add 2 tablespoons cottage cheese, 2 teaspoons whole milk, 1/4 teaspoon kosher salt, and 2 pinches black pepper. Whisk until the mixture is smooth and evenly combined.

Measure and set aside the remaining 3 tablespoons cottage cheese for the filling.

Heat 1 1/2 teaspoons olive oil in a nonstick frying pan over medium-low heat until the oil is hot and shimmering.

Pour the egg mixture into the pan and let it cook undisturbed for about 4–6 minutes, until the edges are set and the top is mostly set but still slightly moist.

Spoon the reserved 3 tablespoons cottage cheese onto one half of the omelette.

Using a spatula, fold the other half of the omelette over the filling and cook for about 1 minute more to warm through.

Slide the omelette onto a plate, sprinkle with 1 tablespoon chopped green onions, and serve immediately.