Peynirli Yumurta: Turkish Cheese and Herb Scramble

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 heat until shimmering.

Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds until the edges begin to set.

Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this process for 2-3 minutes, or until the eggs are mostly set but still slightly moist.

Sprinkle the crumbled feta cheese, chopped fresh parsley, and chopped fresh dill over the eggs. Gently fold them into the scramble for about 30 seconds.

Remove the skillet from the heat. Serve immediately with warm bread or toast.