Scrambled eggs with Parmigiano Reggiano

Instructions

1. Crack the eggs into a bowl and whisk them together with the whole milk until well combined.
2. Add salt and freshly ground black pepper to the egg mixture and whisk again.
3. Heat a non-stick skillet over low heat and add the butter, allowing it to melt completely.
4. Pour the egg mixture into the skillet and let it sit for a few seconds until it begins to set around the edges.
5. Gently stir the eggs with a spatula, pushing them from the edges towards the center, allowing the uncooked eggs to flow to the edges.
6. When the eggs are mostly cooked but still slightly runny, sprinkle the grated Parmigiano Reggiano over the top.
7. Continue to gently stir the eggs until they are fully cooked and the cheese is melted and incorporated.
8. Remove the skillet from the heat and serve the scrambled eggs immediately.