In a medium bowl, whisk the eggs, salt, pepper, and cottage cheese together until well combined. The mixture will have some texture but will smooth out as it cooks.

Melt butter in a nonstick skillet over medium-low heat. Swirl the pan to coat evenly.

Pour the egg mixture into the pan and let it sit for 20–30 seconds without stirring.

Then, using a silicone spatula, gently stir and fold the eggs, scraping the bottom to create soft curds. Cook slowly, stirring occasionally, until the eggs are just set and still slightly glossy.

Remove from heat before the eggs are fully cooked (they will continue cooking from residual heat).

Season with additional salt and black pepper to taste.

Garnish with chopped chives, red pepper flakes, or shredded cheese, if desired.