In a medium mixing bowl, whisk the eggs vigorously until the yolks and whites are fully homogenized and slightly aerated.

Add the cottage cheese to the egg mixture and stir gently to combine without breaking the curds entirely.

Place a non-stick skillet over medium-low heat and add the butter, swirling to coat the surface once melted.

Pour the egg and cottage cheese mixture into the skillet.

Allow the base to set for approximately 30 seconds, then use a silicone spatula to sweep the mixture from the edges toward the center, forming large, soft curds.

Continue to cook over low heat, stirring slowly and intermittently, until the eggs are mostly set but still appear slightly wet (approximately 3 to 4 minutes).

Remove the skillet from the heat source immediately to allow residual heat to finish the cooking process without toughening the proteins.

Season with salt and black pepper, garnish with minced chives, and serve immediately.