Beat the cottage cheese into the eggs 1/4 cup at a time, so that it is well broken up and mixed in with the eggs.
Brush an egg or omelette pan with the oil, then add the butter and melt it over low heat.
Turn the egg mixture into the pan and cook as for scrambled eggs. The cottage cheese should melt and the mixture will be very creamy. Take care not to overcook the eggs or you will end up with chewy eggs in a puddle of water.
Add salt and cayenne to taste; serve with rounds of whole grain toast.