Cream cheese and some gentle stirring produce creamy results for this skilletful of eggs.
Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.
Melt butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly. Sprinkle with chives.