Mexican Scrambled Eggs with Avocado

Steps

In a bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper until well combined. Heat olive oil in a non-stick skillet over medium heat. Add diced onions and sauté until translucent. Add the diced tomatoes to the skillet and cook for another minute. Pour the egg mixture into the skillet and gently stir, cooking until the eggs are softly scrambled and just set. Remove from heat and serve topped with avocado slices and fresh cilantro.