Crack the eggs into a medium-sized mixing bowl.
Add the milk to the eggs and whisk until they are fully combined.
Heat the olive oil in a stove-top no-stick skillet on medium heat.
Add the bell pepper, diced tomatoes, and jalapeno to the skillet and cook for 2-3 minutes.
Pour in the eggs into the skillet and let them sit for a minute, just until they start to set.
Use a spatula to move the eggs around, folding them as you go.
Cook until the eggs are set, sprinkle with salt and pepper, and remove them from the hot skillet.