Southwestern Zesty Egg Scramble

1.In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

2.Heat olive oil in a large non-stick skillet over medium heat.

3.Add the red onion, red and green bell peppers, and jalapeño to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

4.Stir in the black beans, cherry tomatoes, ground cumin, and chili powder. Cook for another 2 minutes until the tomatoes start to soften.

5.Pour the egg mixture into the skillet, stirring gently to combine with the vegetables and beans.

6.Cook the eggs, stirring occasionally, until they are just set but still slightly soft, about 3-5 minutes.

7.Sprinkle the shredded cheddar cheese over the eggs and let it melt, about 1 minute.

8.Remove the skillet from the heat and sprinkle the chopped cilantro on top.

9.Serve the scramble hot, garnished with additional cilantro if desired.