Whisk the Eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until the yolks and whites are fully combined. The goal is to incorporate air into the eggs for extra fluffiness.

Add the Cottage Cheese: Gently fold in the cottage cheese. Don't overmix! You want to keep the curds of the cottage cheese slightly visible in the mixture.

Heat the Pan: Heat a non-stick skillet over medium-low heat and add your butter or olive oil. Once melted and sizzling, but not smoking, it's time to cook the eggs.

Cook the Eggs: Pour the egg mixture into the pan. Stir continuously with a spatula, scraping the sides of the skillet as you go. The key to creamy scrambled eggs is to cook them low and slow. If the heat is too high, they’ll dry out. Keep stirring until the eggs are mostly set but still soft and slightly runny.

Final Touches: Once your eggs are cooked to your desired consistency, remove them from the heat. The residual heat will continue cooking the eggs slightly. Sprinkle with chopped chives or parsley for a fresh finish.

Serve and Enjoy: Plate your scrambled eggs immediately for the best texture and flavor. Pair with a slice of avocado toast or some fresh fruit for a balanced meal!