Preheat a 10" non-stick skillet over medium heat. Crack eggs into a blender, add in milk (cover with lid) and blend mixture on low speed for 10 seconds. Melt butter in saucepan by spreading it along bottom and edges of skillet.
Once butter has lightly begun to bubble, pour blended egg mixture into pan and immediately sprinkle with cheeses and seasoning. Stir eggs CONSTANTLY (a key to perfect eggs) with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming.
Cook eggs for 3-4 minutes to desired wetness/dryness of eggs (note: they will continue to cook slightly once removed). Remove from heat and serve immediately.
Herb Seasoning
Whisk together all ingredients in a mixing bowl. Store in an airtight container for up to several months. This seasoning is also great for burgers, chicken, twice baked potatoes and breakfast potatoes.
Notes
*sometimes I like to do 1/4 cup milk and 1/4 cup buttermilk