Crack the eggs into a bowl.

Add the milk, a pinch of salt, and black pepper.

Whisk until the mixture is smooth and well combined.

Heat a nonstick skillet over medium-low heat.

Add the butter and let it melt.

Pour in the egg mixture.

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

Continue stirring slowly, allowing large, soft curds to form.

Remove the skillet from the heat while the eggs are still slightly glossy.

Stir in the chopped chives and parsley.

Serve immediately with extra herbs and freshly cracked black pepper.