In a medium mixing bowl, whisk together the eggs, cottage cheese, milk, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Slice the whole wheat bread roll in half and toast it in a toaster or oven until the edges are golden brown.
Place a non-stick skillet over medium-low heat and add half of the grass-fed butter, swirling to coat the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking the eggs slowly, folding them over themselves until they are just set but still appear moist and glossy.
Remove the skillet from the heat immediately to prevent overcooking.
Spread the remaining butter onto the warm toasted bread roll halves.
Transfer the scrambled eggs to a plate, garnish with freshly chopped chives, and serve alongside the buttered roll.