Crack the eggs into a mixing bowl, add milk, salt, and pepper, and whisk until well combined and slightly frothy.

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

Pour the egg mixture into the skillet and let it sit undisturbed for a few moments until the edges begin to set.

Gently stir with a spatula, pushing the eggs from the edges towards the center. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny.

Remove the skillet from heat and let the residual heat finish cooking the eggs. Serve immediately.