In a mixing bowl, whisk together two large eggs, two tablespoons of liquid egg whites, and half a cup of cottage cheese until smooth. Season with salt and pepper to taste, then set aside.

Heat a nonstick skillet over medium heat. Add a small drizzle of oil or a pat of butter. Pour in the egg mixture and gently stir until the eggs are fully cooked, about 3-4 minutes. Transfer scramble to a plate and keep warm.

Wipe the skillet and add another drizzle of oil. Place a whole wheat tortilla in the skillet, sprinkle half of the shredded cheddar cheese, spoon the scrambled egg mixture on top, and add the remaining cheese. Place a second tortilla on top.

Cook the quesadilla on medium heat for 2-3 minutes until golden brown. Flip and cook the other side for another 2-3 minutes until the cheese is melted.

Remove from skillet and let rest for one minute. Cut into wedges and serve.