Melt butter in a non-stick pan over a low flame, toast the bread slices.
In a bowl add eggs, milk, dried parsley, pepper and salt. Beat until blended.
Clean the same pan with tissue paper and add butter. Keep the flame on medium-low, allow the butter to melt completely and coat the whole pan. Once the butter starts bubbling, add the egg mixture.
As soon as the edges start to set, gently pull the eggs towards the centre of the pan. This will create large soft curds. Continue to cook until it has thickened completely. But do not stir continuously. It may take 2-3 minutes.
Remove from heat and serve it immediately with toast. Sprinkle chilli flakes. Enjoy!