Crack the eggs into a mixing bowl and whisk until well combined and slightly frothy.

Add milk, salt, and pepper to the eggs and whisk again until mixed.

Heat a non-stick skillet over medium-low heat and add the butter, allowing it to melt and coat the pan.

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

Using a spatula, gently stir the eggs, pushing them from the edges to the center.

Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny.

Remove from heat and let carryover cooking finish the eggs.