Heat a non-stick pan over medium heat and lightly coat it with cooking spray or oil.

Add the chopped onion and sauté for about 1 minute until it softens.

Add the diced bell peppers and cook for 2-3 more minutes until they are slightly softened but still a bit crisp.

In a separate bowl, whisk the eggs thoroughly with a fork.

Add the milk, a pinch of salt, and black pepper to the eggs and mix well.

Pour the egg mixture over the vegetables in the pan.

Let the eggs sit for about 30 seconds without stirring.

Then, gently stir with a wooden spoon, pulling the cooked edges toward the center until the eggs are fully cooked and set.

Transfer the scrambled eggs to a serving plate, garnish with chopped parsley, and serve hot.

For a complete meal, serve with a slice of toasted brown bread.