Southwestern Zesty Egg Scramble

1In a medium bowl, whisk together the eggs (6 large), milk (¼ cup), salt, and black pepper until well combined and slightly frothy.

2Heat olive oil (1 tablespoon) in a large non-stick skillet over medium heat.

3Add the red onion (¼ cup), red and green bell peppers, and jalapeño (1 small) to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

4Stir in the black beans (½ cup), cherry tomatoes (½ cup), ground cumin (¼ teaspoon), and chili powder (¼ teaspoon). Cook for another 2 minutes until the tomatoes start to soften.

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

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

7Sprinkle the shredded cheddar cheese (¼ cup) over the eggs (6 large) and let it melt, about 1 minute.

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

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