At least twice a month we enjoy a leisurely Sunday Brunch. These eggs are on the menu quite a bit.
8 extra large eggs
1/4 cup (approximately) milk
1/4 cup crumbled Feta (I use Basil & Tomato)
1-2 Tbsp. butter
Melt butter in a non-stick pan. Crack eggs into bowl and add milk; whisk to blend. Add Feta and stir to blend. Pour into pan and keep on medium-low heat; gently stir & fold with a wooden spoon until done.