In a medium mixing bowl, whisk together the eggs, cottage cheese, salt, and black pepper until well combined but still slightly textured.

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

Pour the egg mixture into the skillet and allow to sit undisturbed for 30 seconds until the edges begin to set.

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

Continue cooking slowly, folding the eggs until they are set but still appear moist and slightly underdone, as residual heat will finish the cooking process.

Remove from heat immediately, garnish with minced chives if desired, and serve.