Crack the eggs into a medium bowl and whisk them together until well combined and slightly frothy.

Add the cottage cheese to the whisked eggs along with salt, pepper, and garlic powder if using. Gently stir to combine, leaving some small curds intact.

Heat a non-stick skillet over medium-low heat and add the butter, swirling to coat the pan evenly.

Pour the egg mixture into the pan and let it sit undisturbed for 20-30 seconds until edges begin to set.

Using a rubber spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue cooking and folding for 2-3 minutes until eggs are just set but still creamy.

Remove the pan from heat when eggs are still slightly wet, as they will continue cooking from residual heat.

Transfer to plates immediately, garnish with fresh chives if desired, and serve hot.