In a medium bowl, whisk together the eggs, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Roughly chop the smoked salmon into bite-sized pieces and finely mince the fresh chives.
Melt the ghee in a medium non-stick skillet over medium-low heat, then add the baby spinach and sauté until just wilted.
Pour the egg and cottage cheese mixture into the skillet, letting it sit for a few seconds before gently stirring with a silicone spatula.
Continue to cook the eggs slowly, pushing them across the pan to create large, soft curds.
Once the eggs are mostly set but still look moist, fold in the smoked salmon and minced chives.
Remove the skillet from the heat immediately to prevent overcooking and serve the scramble while it remains tender and warm.