Scrambled Eggs with Ham

8 eggs
1 cup chopped green, yellow, and red peppers (mixed)
1 cup chopped onion
1 tablespoon chives
3/4 cup evaporated milk
8 oz. ham, chopped
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese

Preheat a large skillet and spray with cooking oil. In medium bowl, whisk together eggs until frothy. Add peppers, onion, chives, and evaporated milk. Pour into heated skillet and allow to cook for 1-2 minutes. Sprinkle ham over eggs. Season with black pepper. Scrape edges toward center, lifting eggs to turn as you do so. Repeat as needed until eggs have cooked through, about 5-7 minutes. Sprinkle with shredded cheese and allow to melt before serving. Serve with toast and hash browns. Serves 4-6.