Heavenly Herb-Infused Scrambled Eggs

1.In a medium bowl, crack the eggs and add the milk. Whisk together until fully combined and slightly frothy.

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

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

4.Pour the egg mixture into the skillet. Allow it to sit undisturbed for about 30 seconds until it begins to set around the edges.

5.Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny. This should take about 2-3 minutes.

6.Remove the skillet from the heat. The residual heat will continue to cook the eggs slightly, so be careful not to overcook them.

7.Serve immediately on a warm plate, garnished with additional herbs if desired.