In a medium bowl, crack and whisk together 4 large eggs with 2 tablespoons of milk until the mixture is smooth and pale yellow. Season with a pinch of salt and black pepper to taste.

Place a non-stick skillet over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the bottom of the pan.

Add 1/4 cup of diced bell peppers and 1/4 cup of diced red onions to the skillet. Sauté for around 2-3 minutes until softened and fragrant.

Carefully pour the whisked egg mixture into the skillet, spreading it evenly over the vegetables. Allow it to set undisturbed for about 1 minute.

Gently stir the eggs using a spatula every 20-30 seconds for 2-3 minutes until softly scrambled but still slightly runny.

Introduce 1/2 cup of shredded cheddar cheese, 1/4 cup of cooked bacon bits, and 1/4 cup of chopped tomatoes. Gently fold them into the eggs.

Remove from heat when eggs are still slightly undercooked, about 30 seconds off the burner to achieve a creamy texture.

Spoon onto serving plates immediately, garnishing with freshly chopped chives and optional hot sauce.