Zesty Chorizo and Bell Pepper Scramble

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat. Add the diced chorizo and cook for 5-7 minutes, stirring occasionally, until it is browned and has rendered some of its fat. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the diced red bell pepper, green bell pepper, and chopped onion to the skillet. Sauté for 5-7 minutes over medium heat, until the vegetables are softened but still have a slight crispness.

While the vegetables cook, whisk the eggs, milk, salt, and black pepper together in a medium bowl until well combined and slightly frothy.

Return the cooked chorizo to the skillet with the softened vegetables. Stir to combine.

Pour the egg mixture over the chorizo and vegetables in the skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.

Gently push the cooked portions of the eggs from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently folding for 2-4 minutes, until the eggs are set but still moist.

Serve immediately, perhaps with a side of crusty bread.