Creamy Scrambled Eggs with Cheese and Chives

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I am not much of a cook, but this recipe was easy, esay, easy. It was quite delicious and tasted absolutely divine!

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the recipe was easy to follow, nice clear instructions... if you don't have whole milk, whatever you keep in your refridgerator is fine. the eggs didn't come out as fluffy as i'd hoped, they were a little broken down. i tried it twice, once in cast iron, once in teflon pans. teflon works best as usual. if you like cheese or tomato or mushrooms just add them in, it makes no difference as long as the proportions aren't too great.
make sure you keep the heat low, or the eggs will start to brown and ruin the presentation. White pepper works well too, and it doesn't contrast like black pepper.