Creamy Tomato and Cucumber Egg Scramble

1.In a medium bowl, crack the eggs and whisk them together with the milk and salt until well combined and slightly frothy.

2.In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbly.

3.Add the diced tomato and cucumber to the skillet, sautéing for about 2-3 minutes until they soften slightly.

4.Reduce the heat to low and pour the egg mixture into the skillet, stirring gently to combine with the vegetables.

5.As the eggs begin to set, add the softened cream cheese in small dollops, stirring gently to incorporate it into the eggs.

6.Continue to cook, stirring occasionally, until the eggs are fully cooked but still creamy, about 5-7 minutes.

7.Remove from heat and serve immediately, garnished with additional diced cucumber or tomato if desired.