Protein-Packed Scrambled Eggs with Cottage Cheese and Chives

1.Crack the eggs into a medium bowl. Add the cottage cheese, milk (or cream), salt, and pepper.

2.Whisk the mixture vigorously until the cottage cheese is mostly broken down and the mixture is uniform and slightly frothy. Do not over-whisk to the point of being completely smooth; some small curds are desirable.

3.Heat a non-stick skillet over medium-low heat. Add the butter and swirl until it is melted and lightly foaming.

4.Pour the egg mixture into the skillet. Let the eggs set undisturbed around the edges for about 30 seconds.

5.Using a heat-resistant rubber spatula, gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg flows underneath.

6.Continue this gentle pushing and folding motion every few seconds until the eggs are mostly set but still slightly wet and glossy. Keep the heat low to ensure fluffiness and prevent browning.

7.Remove the skillet from the heat immediately. The residual heat will finish cooking the eggs to perfection.

8.Stir in half of the chopped fresh chives.

9.Serve the scrambled eggs immediately onto warm plates, garnishing with the remaining fresh chives and an extra grind of black pepper, if desired.