1. 1. Prepare Your Vegetables: Start by washing and chopping all your vegetables. Finely chop the onion, mince the garlic, dice the bell pepper, and slice the mushrooms. Having everything prepped before you start cooking will make the process much smoother.

2. 2. Saute the Aromatics: Heat the olive oil in a medium non-stick skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Add the Heartier Vegetables: Stir in the diced bell pepper and sliced mushrooms. Continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and any liquid from the mushrooms has evaporated. This ensures your breakfast isn’t watery.

4. 4. Incorporate the Leafy Greens: Add the chopped spinach to the skillet. Cook for 2-3 minutes, stirring constantly, until the spinach wilts down completely. Once wilted, spread the vegetables evenly across the bottom of the skillet.

5. 5. Whisk the Eggs: In a separate bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy. This aeration helps create a lighter texture.

6. 6. Cook the Egg Mixture: Pour the whisked egg mixture evenly over the sauteed vegetables in the skillet. Reduce the heat to low, cover the skillet, and cook for 8-10 minutes, or until the eggs are mostly set around the edges.

7. 7. Add the Cheese and Finish: 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 in the center. The surface should no longer be liquid.

8. 8. Serve Warm: Carefully slide the breakfast onto a cutting board or large plate. Cut into wedges or squares and serve immediately. Garnish with fresh chives or parsley if desired for a pop of color and freshness.