Combine eggs, half-and-half, cream cheese, salt, and pepper in a blender.

Blend until frothy, scraping down the sides as needed.

Melt butter in a large, heavy skillet over medium heat.

Reduce heat to medium-low.

Pour egg mixture into the skillet.

Cook without stirring until the mixture begins to set on the bottom.

Draw a spatula across the bottom of the skillet to form large curds.

Continue cooking until eggs are thickened but still moist, avoiding constant stirring.

Sprinkle with chopped fresh chives before serving.