Add the eggs, cottage cheese and a few grinds of pepper to a blender. Blend 20 to 30 seconds until completely smooth, with no visible curds.
Melt the butter in a non-stick skillet over medium-low heat until it foams but does not brown.
Pour in the egg mixture. Leave it alone for about 20 seconds, until the edges just begin to set.
Push the eggs slowly from the edges toward the center with a silicone spatula, making large soft folds. Keep folding every few seconds for 2 to 3 minutes.
Take the pan off the heat while the eggs still look slightly glossy. They finish cooking from the pan heat.
Season with salt, top with chives and serve right away.
