Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper.

In a blender or food processor, combine the egg yolks, cottage cheese, salt, garlic powder, and oregano; process until the mixture is completely smooth.

In a separate clean, grease-free glass or metal bowl, combine the egg whites and cream of tartar.

Using an electric hand mixer or stand mixer, beat the egg whites on high speed until stiff, glossy peaks form and the mixture does not slide when the bowl is tilted.

Gently fold the blended cottage cheese mixture into the whipped egg whites using a wide spatula, working in batches to maintain as much aeration as possible.

Spoon the mixture into 6 even mounds onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 25 to 30 minutes, or until the rounds are golden brown on top and firm to the touch.

Remove from the oven and allow to cool completely on the baking sheet; the texture will transition from spongy to bread-like as it cools.