1. Prepare Your Ingredients: Start by chopping your bell pepper into small, even pieces. If using fresh herbs, chop those as well. This ensures everything is ready to go when you begin cooking.

2. Whisk the Egg Mixture: In a medium bowl, crack the four large eggs. Add the cottage cheese, shredded cheddar cheese, chopped bell pepper, milk, salt, and black pepper. Whisk everything together vigorously until well combined and slightly frothy. The cottage cheese will break down a bit, but some small curds are perfectly fine and add to the texture.

3. Heat the Pan: Place a non-stick skillet over medium heat. Add the olive oil or butter and allow it to heat up until shimmering, ensuring it coats the bottom of the pan evenly. This prevents sticking and helps create a golden-brown finish.

4. Pour and Cook: Pour the egg mixture into the heated skillet. Let it cook undisturbed for about 2-3 minutes, or until the edges begin to set and pull away from the sides of the pan. You’ll see the bottom firming up.

5. Scramble or Fold: Using a spatula, gently push the cooked portions from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to cook, stirring and folding occasionally, until the eggs are mostly set but still slightly moist. Avoid overcooking, as this can lead to dry eggs.

6. Final Touches: If using, stir in the fresh chives or parsley during the last minute of cooking. This preserves their fresh flavor and vibrant color.

7. Serve Immediately: Transfer the healthy protein breakfast directly from the pan to your plate. It’s best enjoyed warm and fresh.