Scrambled Eggs With Peppers

1 bell pepper
6-8 eggs
1/2 cup milk
Shredded Cheese
2 tbsp butter or margarine

Dice peppers. Cook in a pan with butter over medium heat until translucent (I prefer a Wok or bowl shaped pan because the butter will pool at the bottom and have a deep frying effect on the peppers). When peppers are translucent, add milk and eggs and scramble until eggs are cooked. To scramble, simply scrape a wooden spoon or spatula accross the bottom of the pan from many angles. When eggs are done, sprinkle with shredded cheese and give a few stirs to mix the cheese into the eggs. Don't mix very much, as you're looking for little patches of melted cheese laced throughout the dish.