1. Prepare Your Vegetables and Protein: Start by finely chopping your bell pepper and onion. If using cooked protein like ham or sausage, dice it into small, even pieces. Having all your ingredients prepped and ready before you start cooking makes the process much smoother.

2. Whisk the Eggs: In a medium bowl, crack the 12 large eggs. Add the milk, salt, and pepper. Whisk vigorously with a fork or whisk until the egg whites and yolks are fully combined and slightly frothy. This aeration helps create lighter, fluffier eggs.

3. Saute the Aromatics: Heat the olive oil or butter in a large non-stick skillet over medium heat. Add the chopped bell pepper and onion. Saute for 3-5 minutes, or until the vegetables are softened and the onion is translucent. This step brings out their natural sweetness and aroma.

4. Add Protein and Cook Briefly: Stir in your cooked lean protein (ham, sausage, chicken, etc.) to the skillet with the vegetables. Cook for another 1-2 minutes, just to warm the protein through and allow its flavors to meld with the vegetables.

5. Pour in the Egg Mixture: Reduce the heat to medium-low. Pour the whisked egg mixture evenly over the vegetables and protein in the skillet. Let it cook undisturbed for about 1-2 minutes until the edges begin to set.

6. Gently Scramble or Set: Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are mostly set but still slightly moist. Avoid overcooking to keep them tender.

7. Add Cheese and Finish: Sprinkle the shredded cheese over the top of the eggs during the last minute of cooking. Cover the skillet briefly (if you have a lid) to help the cheese melt perfectly. Once the cheese is bubbly and melted, remove from heat.

8. Serve Immediately: Garnish with fresh herbs if desired, and serve hot. Offer hot sauce or salsa on the side for those who enjoy an extra kick. The eggs should be soft, creamy, and fully cooked, with no raw liquid egg remaining.