In a small mixing bowl, crack the eggs and whisk until the yolks and whites are fully homogenized.

Fold the cottage cheese, salt, and black pepper into the egg mixture until combined.

Place a non-stick skillet over medium-low heat and add the butter, allowing it to melt and coat the surface.

Pour the egg mixture into the skillet and let it sit undisturbed for 20 seconds.

Using a heat-resistant spatula, gently push the eggs from the edges toward the center to create soft curds.

Continue cooking and stirring slowly until the eggs are mostly set but still appear slightly moist, approximately 2 to 3 minutes.

Remove the skillet from heat immediately to prevent overcooking from residual heat.

Transfer to a plate, garnish with chopped chives, and serve.