Slice leeks, rinse in cold water and dry thoroughly with a paper towel.
In a large skillet heat the olive oil. Add the leeks and cook for 6-8 minutes, stirring occasionally, until soft and tender but not browned. Add ginger and salt, stir well and cook for another 2-3 minutes. Turn of the heat and set aside.
In a separate bowl, beat the eggs. Add salt and pepper to taste.
Transfer leeks to the glass or crockery casserole dish, spreading it around so all the bottom of the dish is covered. Layer cottage cheese and eggs on top of the leeks.