1. 1. Prepare the egg mixture: In a medium bowl, crack the two whole eggs. Add the liquid egg whites and the cottage cheese. Use a fork or a whisk to gently beat the mixture until the yolks are broken and the cottage cheese is somewhat incorporated. You don’t need to whisk vigorously; a light mix is fine, leaving some small curds of cottage cheese intact for texture. Season with a pinch of salt and black pepper.

2. 2. Heat the pan: Place a non-stick skillet over medium-low heat. Add the butter or olive oil and let it melt and coat the bottom of the pan. You want the pan to be warm but not smoking hot, as cooking eggs too quickly can make them tough.

3. 3. Pour in the eggs: Once the butter is melted and shimmering (or oil is warm), pour the egg and cottage cheese mixture into the skillet. Let the eggs sit undisturbed for about 30-60 seconds, allowing the edges to just begin to set.

4. 4. Begin to scramble: Using a heat-resistant rubber spatula, gently push the cooked edges of the eggs towards the center of the pan, tilting the pan to allow the uncooked egg mixture to flow underneath. Continue this process, folding and pushing the eggs, for about 3-5 minutes.

5. 5. Cook to desired doneness: Keep scrambling gently until the eggs are mostly set but still slightly moist and creamy. Avoid overcooking, as this can lead to dry, rubbery eggs. The cottage cheese will melt slightly and blend into the eggs, creating a wonderfully fluffy texture.

6. 6. Serve immediately: Remove the skillet from the heat. If using, sprinkle with fresh chopped chives for a burst of fresh flavor and color. Transfer the scrambled eggs to a plate and serve immediately while hot.