Crack the 4 large eggs into a bowl. Add a splash of milk, a pinch of kosher salt, and a dash of freshly ground black pepper. Using a whisk, beat the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.
Place a non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter to the skillet and let it melt, swirling it around to coat the bottom of the pan.
Once the butter is melted and bubbling, pour the egg mixture into the skillet. Allow the eggs to cook undisturbed for a few moments until they start to set around the edges.
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook and stir until the eggs are mostly set but still slightly runny in places. This will ensure they remain creamy.
When the eggs are just about done, sprinkle 1/4 cup of shredded cheddar cheese over the top. Gently fold the cheese into the eggs until melted and fully incorporated.
Remove the skillet from the heat. Spoon the cheesy scrambled eggs onto plates and garnish with freshly chopped parsley for a pop of color and flavor. Serve immediately and enjoy!
