Nothing beats my nana's way of making this! Can eat it every morning

Freshly ground black pepper, to taste
Directions
Crack the eggs into a bowl and add the milk or cream. Whisk gently until the yolks and whites are just combined.
Place a non-stick skillet over low heat and add the butter, allowing it to melt slowly.
Pour the egg mixture into the skillet. Let it sit for a moment, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Continue to cook over low heat, stirring occasionally, until the eggs are just set and still slightly runny. This should take about 8-10 minutes.
Season with salt and freshly ground black pepper to taste, then serve immediately.
Variations & Tips
For a richer flavor, try adding a tablespoon of cream cheese or a sprinkle of shredded cheddar cheese to the eggs as they cook. You can also stir in some fresh herbs like chives or parsley for a burst of freshness. If you prefer a bit of heat, a dash of hot sauce or a pinch of red pepper flakes can add a nice kick. Remember, the key to creamy scrambled eggs is cooking them low and slow, so be patient and resist the urge to turn up the heat.