Brazilian Cheese Bread Scramble (Pão de Queijo Mexido)

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

Add diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened.

While vegetables cook, whisk eggs, milk, salt, and pepper in a medium bowl until well combined.

Pour the egg mixture into the skillet with the sautéed vegetables. Let it set for about 30 seconds without stirring.

Gently push the cooked edges of the eggs towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking for 2-3 minutes, stirring occasionally, until the eggs are mostly set but still slightly moist.

Sprinkle shredded mozzarella and grated Parmesan cheese over the eggs. Cook for another 1-2 minutes, or until the cheese is melted and bubbly.

Remove from heat, divide between two plates, and garnish with fresh parsley before serving.