Begin by dicing your onion and bell pepper while the potatoes are pre-cooked. In a mixing bowl, whisk together six large eggs and ¼ cup of milk until frothy.

Heat 2 tablespoons of olive oil or butter in a 10-12 inch skillet over medium heat. Add the diced pre-cooked potatoes and season with salt and pepper. Sauté for about 5–7 minutes until golden brown and tender.

Add the diced onion, minced garlic, and chopped bell pepper to the skillet. Cook for another 3–4 minutes until the onion becomes translucent and bell pepper softens.

Pour the whisked egg mixture over the vegetables and potatoes. Use a spatula to gently fold together, cooking for about 3–5 minutes until the eggs start to set.

Sprinkle ½ cup of shredded cheese over the egg scramble. Cover and cook on low heat for another 2-3 minutes until the cheese melts and the eggs are fully set.

Sprinkle freshly chopped herbs over the top for garnish. Serve hot and enjoy!