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Whisk two large eggs with 1 tablespoon milk, salt, and black pepper until light and foamy.
Add 1 tablespoon butter to a nonstick skillet over high heat. When the butter bubbles, pour the eggs straight into the middle of the pan.
Stir slowly with a silicone spatula and fold the egg curds. Add shaved cheese (I used parmesan), sundried tomatoes, and chopped basil.
Turn the heat off, and transfer the eggs to a plate. Serve and enjoy!
