1. Whisk eggs with milk in a medium bowl until pale yellow and very well combined, about 1 minute. Season with salt and pepper.

2. Melt butter in a small nonstick skillet over medium-low heat. Add egg mixture and cook, without moving, until edges just begin to set, about 30 seconds. Using a rubber spatula, slowly and gently begin pushing egg mixture from one side of pan to another; repeat until large curds begin to form. Let cook 10 seconds, then continue pushing eggs around pan, occasionally folding them over themselves, until just set and no longer runny, 1 to 2 more minutes.

3. Transfer to a plate and serve immediately.

Source: Hannaford fresh Magazine, March - April 2020