In a medium bowl, crack open the eggs and add miso paste and milk. Whisk until smooth.

In a nonstick skillet, combine vegetable oil and butter over low heat until butter is melted and foamy.

Carefully pour the egg mixture into the skillet and let sit for about 10 seconds.

Gently stir the edges of the eggs toward the center with a spatula for 1-2 minutes.

Continue to cook, stirring gently, until the eggs are softly set and glossy, for another 1-2 minutes.

Sprinkle with salt and black pepper to taste, stirring gently to combine.

Transfer to a warm plate and garnish with chopped green onions before serving.