Sundried Tomatoes and Basil Scrambled Eggs:
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 the shaved cheese, sundried tomatoes, and chopped basil.
Turn the heat off, and transfer the eggs to a plate. Serve and enjoy!