Take a bowl and break the eggs into the bowl.

Add in the salt and pepper and whisk the egg mixture together.

Next, heat butter in a non-stick pan and once the butter melts, add in the egg mixture.

Cook the eggs about just 80-90% and break them into bite sized pieces. Make sure not to overcook the eggs as there is one more cooking step left. Keep them aside once done.

In the same pan, heat butter. Add in the minced garlic and chilies. Saute for 30-40 seconds or until the raw aroma of garlic disappears.

Next, add in milk and bring it to a boil. Let it boil for a minute.

Once the milk thickens, add in the red chili flakes and mixed herb seasonings. Mix.

Adjust seasoning and add in the prepared eggs. Mix and cook for 1-2 minutes. Make sure the eggs are properly coated with the mixture.

Garnish with coriander leaves.