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In a medium bowl, crack the eggs. Add the milk and whisk them together until well-beaten and foamy. Stir in the kosher salt and plenty of fresh ground pepper.
In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.
Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. If using, add the cheese. Remove from the heat just before they are fully hardened. If desired, garnish with chives and serve immediately.