In a medium bowl, crack the eggs and whisk vigorously until the whites and yolks are fully combined and slightly frothy.
Gently fold the cottage cheese, sea salt, and black pepper into the egg mixture until evenly distributed.
Heat the ghee in a high-quality non-stick skillet over medium-low heat until melted and shimmering.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then spread it evenly across the pan.
Pour the egg and cottage cheese mixture over the spinach.
Allow the eggs to set for 30 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center to create soft, large curds.
Continue cooking over low heat, stirring occasionally, until the eggs are set but still appear moist and creamy.
Remove from the heat immediately and garnish with freshly chopped chives before serving.