In a medium bowl, whisk together the eggs, egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.
Add the baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just beginning to wilt.
Pour the egg and cottage cheese mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds while maintaining a creamy texture.
Once the eggs are cooked through but still appear moist, remove the skillet from the heat immediately.
Fold in the fresh chopped chives and serve immediately while warm.