In a medium mixing bowl, crack the eggs and add the cottage cheese, salt, pepper, and garlic powder. Whisk vigorously for 30–45 seconds until well-combined (small curds will still be visible).
Place a non-stick skillet over medium-low heat. Add the butter or spray the pan with avocado oil.
Once the pan is warm, pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges just begin to set.
Using a silicone spatula, gently push the cooked edges toward the center. Continue this "push and fold" motion slowly to create large, creamy curds.
Remove the pan from the heat while the eggs still look slightly wet. The residual heat will finish the cooking on the plate to prevent rubbery eggs.
Fold in the fresh chives at the very last second and serve immediately.
