1. Prepare Your Vegetables: Start by heating the olive oil in a medium non-stick skillet over medium heat. Once shimmering, add the chopped bell peppers and onion. Saute them for 5-7 minutes, stirring occasionally, until they soften and the onion becomes translucent.

2. Add the Spinach: Stir in the chopped spinach and cook for another 2-3 minutes, or until the spinach has wilted completely and any excess moisture has evaporated.

3. Whisk the Eggs: While the vegetables are cooking, crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk vigorously with a fork or a small whisk until the yolks and whites are fully combined and slightly frothy.

4. Combine and Cook: Pour the whisked egg mixture evenly over the cooked vegetables in the skillet. Gently stir to distribute the vegetables throughout the eggs. Reduce the heat to low, cover the skillet, and cook for 8-10 minutes. The eggs should be mostly set around the edges but still a little soft in the center.

5. Add the Cheese: Sprinkle the shredded cheese evenly over the top of the eggs. Re-cover the skillet and continue to cook for another 2-3 minutes, or until the cheese is melted and bubbly, and the eggs are fully set to your liking.

6. Serve Warm: Carefully slide the breakfast onto a plate or cut it directly in the skillet into wedges. Garnish with fresh parsley or chives, if desired, for a pop of color and fresh flavor. Serve immediately while warm and comforting.