Turkish Feta and Herb Scramble (Otlu Peynirli Yumurta)

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, tilting the pan to allow uncooked egg to flow underneath. Continue this process for 2-3 minutes until the eggs are mostly set but still slightly moist.

Sprinkle the crumbled feta cheese, chopped parsley, and chopped dill over the eggs.

Continue to cook for another 1-2 minutes, gently folding the mixture until the feta is warmed through and the eggs are cooked to your desired consistency.

Serve immediately with warm bread or fresh tomatoes, if desired.