1. In a bowl, whisk the eggs with salt and pepper until well combined and slightly frothy. 2. In a non-stick skillet, melt the butter over medium-low heat. 3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, pushing from the edges to the center, forming soft curds. 4. Continue to cook, stirring occasionally, until the eggs are set but still slightly creamy. Remove from heat just before they’re fully cooked, as they will continue cooking with residual heat. 5. Plate immediately and enjoy!

   1. In a large bowl: place cottage(farmer) cheese, egg, salt, sugar, semolina and flour, and mix together with your hands. 2. Cover with a plastic wrap or clear towel and let to rest about 15 min. 3. Grease the cake mold with butter. Preheat an oven to 395 F. 4. Place cheese dough to the cake mold and level, cover with yogurt. Cut butter on small slices and place above the yogurt. Sprinkle with cinnamon. 5. Bake about 40 minutes, until light golden-brown. 6. Serve hot or cold with sour cream or any jam.