SCRAMBLED Eggs

1.In a large mixing bowl, crack the eggs and add the milk. Whisk together until well combined and fluffy.

2.Add salt and pepper to the egg mixture according to your taste preferences.

3.In a non-stick skillet, heat a small amount of butter or oil over medium heat.

4.Add the diced bell peppers, tomatoes, zucchini, and red onion to the skillet. Sauté for about 5 minutes, or until the vegetables are tender and slightly caramelized.

5.Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to sit for a few moments without stirring to let the eggs begin to set.

6.Using a spatula, gently stir the eggs, folding them over the vegetables. Continue to cook, stirring occasionally, until the eggs are fully scrambled and cooked to your liking.

7.Sprinkle the shredded cheese over the scrambled eggs and let it melt for a minute before removing from heat.

8.Garnish with fresh parsley and serve immediately for a colorful and delicious breakfast.