Cottage Cheese Scrambled Eggs

Crack the eggs into a medium bowl. Add the cottage cheese, salt, and black pepper, then whisk until the eggs are fully combined. Small curds of cottage cheese are perfectly fine—they'll melt into the eggs while cooking.

Place a nonstick skillet over low to medium-low heat. Add the butter and let it melt completely, coating the bottom of the pan.

Pour the egg mixture into the skillet. Using a silicone spatula, gently stir the eggs from the edges toward the center as they slowly cook. Continue stirring until soft, creamy curds form and the eggs are just set, about 4–5 minutes. Avoid overcooking to keep the eggs tender.

Remove the skillet from the heat immediately. Stir in most of the chopped chives and sprinkle the remaining chives over the top. Serve warm with toast, avocado, or your favorite breakfast sides.