In a bowl, crack open the eggs, add the milk, salt and pepper.
Use a fork or a spring whisk to beat the eggs. The longer you beat them the softer and lighter they become.
Grease the pan before you heat it. Simpler and less painful.
Add the beaten egg mixture and transfer to low heat.
Cook stirring constantly.
Let the liquid almost finish add the other ingredients herbs, cheese or cream and ham too here.
Fold over low heat until incorporated. Remove from heat.
The eggs will be underdone but they will continue to cook and set.
Eat hot with toast.