Spanish Scramble

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

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

Add the diced bell peppers and onion to the skillet, sautéing until they are soft, about 3-4 minutes.

Stir in the diced tomatoes and cook for an additional 2 minutes.

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

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

Remove the skillet from heat and sprinkle the crumbled feta cheese on top.

Garnish with chopped fresh parsley before serving.

Serve warm with crusty bread or tortillas if desired.

Spice Level: