Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended.
Melt the butter in a small non-stick skillet over medium-low heat.
Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.
