Heavenly Herb-Infused Scrambled Eggs

1In a mixing bowl, crack the eggs (6 large) and add the milk (¼ cup). Whisk together until well combined and slightly frothy.

2Add the chopped chives and parsley to the egg mixture, and season with salt and pepper. Mix gently to incorporate the herbs.

3In a non-stick skillet, melt the butter (1 tablespoon) over medium heat until it starts to foam but not brown.

4Pour the egg mixture into the skillet. Allow it to sit for a few seconds until it begins to set around the edges.

5Using a spatula, gently stir the eggs (6 large), pushing them from the edges towards the center. Continue to cook, stirring occasionally, until the eggs (6 large) are softly set but still slightly runny.

6Remove the skillet from the heat. The residual heat will continue to cook the eggs (6 large). Serve immediately, garnished with additional herbs if desired.