In a mixing bowl, crack the 4 large eggs and add the 2 tablespoons of milk and the 1/4 teaspoon of salt. Whisk them together until well combined and slightly frothy.
Place a non-stick skillet over medium heat and add the 1 tablespoon of unsalted butter. Allow the butter to melt completely.
Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula. Continue to stir occasionally, removing from heat when still slightly undercooked.
Once the eggs are almost done, gently fold in the chopped avocado. Stir just enough to warm the avocado through.
Remove from heat and add freshly ground pepper to taste. Optionally, sprinkle with chopped chives. Serve immediately.
