In a medium bowl, crack four large eggs. Add one tablespoon of milk, and sprinkle in some salt and pepper. Whisk the mixture until it is smooth and a light yellow color.

In a non-stick skillet, melt one tablespoon of butter over medium heat. Once melted, add the chopped onions and bell peppers. Sauté for about 2–3 minutes until they soften, then add the spinach and tomatoes. Cook for another 1–2 minutes, stirring occasionally.

Pour the whisked eggs into the skillet with the veggies. Let them sit for a few seconds, then gently stir with a spatula, folding the eggs over themselves to cook evenly. Keep the heat on low to medium-low to maintain fluffiness.

Continue to gently stir until the eggs are cooked to your desired consistency, making sure they remain soft and slightly creamy.

Remove from heat and serve immediately. Pair with whole grain toast or fresh fruit.