My grandmother’s technique for preparing this is unbeatable! I could have it every day.

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

Melt the butter in a non-stick skillet over medium-low heat.

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

Gently stir the eggs with a spatula, pushing them from the edges towards the center.

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

Remove the skillet from the heat and gently fold in the chopped chives and parsley.

Serve immediately on a warm plate.

For a richer flavor, substitute the milk or cream with half-and-half or crème fraîche. You can also experiment with different herbs such as dill, tarragon, or basil for a unique twist. If you prefer a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture. For a cheesy version, sprinkle some grated Parmesan or crumbled feta over the eggs just before serving.