2 eggs

1 teaspoon milk

Pinch of salt and pepper

1 Tablespoon shredded cheddar cheese

1 Tablespoon fresh herbs of your choice, minced (chives, dill, basil, oregano)

1 dollop of butter

In a small bowl whisk all ingredients until foamy.  

Heat a non stick 8" sauté pan over medium low heat.  Melt butter (I just use a small sliver from the butter stick).

Pour in eggs and stir continually with a spatula until the eggs are fluffy and cooked through. Remember low and slow with eggs.

Serve with bacon and toast.

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