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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!