Fluffy Mediterranean Scrambled Eggs with Feta and Oregano

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

Heat the olive oil in a non-stick skillet over medium-low heat.

Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds, allowing the edges to set slightly.

Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.

Continue to gently fold and stir the eggs every 15-20 seconds until they are mostly set but still slightly moist.

Sprinkle the crumbled feta cheese and dried oregano over the eggs. Gently fold them in for another 30 seconds, until the feta is warmed through.

Remove from heat immediately and serve warm.