Crack the eggs into a mixing bowl. Add milk or cream if using, then season with salt and black pepper. Whisk until fully combined.
Heat a skillet over medium-low heat and add butter or olive oil. Let it melt gently without browning.
Pour the egg mixture into the pan and let it sit for a few seconds.
Using a spatula, gently stir and fold the eggs as they cook, keeping the heat low.
Cook until the eggs are softly set but still slightly creamy. Remove from heat immediately.
Serve warm with optional add-ins or sides.
