In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Heat the non-stick skillet over medium-low heat and add the butter, allowing it to melt and coat the pan.

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

Using a spatula, gently stir the eggs, pushing them from the edges toward the center.

Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny.

Remove from heat and let carryover cooking finish the eggs.