2 tablespoons fresh goat cheese, at room temperature
2 teaspoons finely chopped fresh herbs, such as dill, parsley, cilantro, green onions, plus more to garnish
3 large eggs
2 teaspoons whole milk
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
tablespoon unsalted butter
In a small bowl and using a rubber spatula, mash the goat cheese with the measured herbs until combined; set aside.
Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.