Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the eggs, cottage cheese, and pesto until smooth. Set aside.

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the broccoli florets and saute for 3 to 4 minutes, until just fork-tender. Season with salt and pepper. Remove and set aside.

In the same skillet, heat the remaining tablespoon of olive oil. Season the cubed chicken with salt and cook for about 5 minutes until golden brown and fully cooked.

Add the broccoli, cooked chicken, cherry tomatoes, and shredded mozzarella to the bowl with the cottage cheese mixture. Mix until everything is well coated.

Pour the mixture into a 9x13 inch baking dish. Spread evenly. If using, dot the top with mini mozzarella balls and sprinkle with Parmesan cheese.

Bake in the preheated oven for 35 minutes, or until the top is golden and bubbling.

Allow the dish to rest for 5 to 10 minutes after baking. Garnish with chili flakes and fresh basil before serving.