In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Heat the non-stick skillet over medium-low heat and add the butter. Allow it to melt and foam, but not brown.

Pour the egg mixture into the skillet. Let it sit for a few seconds until it starts to set around the edges.

Gently stir with a spatula, pushing the eggs from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are softly set and slightly runny.

Remove from heat and let carryover cooking finish the eggs.

Serve immediately, garnished with additional black pepper or fresh herbs if desired.