In a mixing bowl, crack the eggs and add milk, salt, and pepper. Whisk until well combined and slightly frothy.

Heat a non-stick skillet over medium-low heat and add butter. Allow it to melt and foam, but not brown.

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

Gently stir with a spatula, pushing the eggs 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 residual heat finish cooking the eggs. Serve immediately.