In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Stir in the grated cheddar cheese, diced bell peppers, and diced onions.

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.

Pour half of the egg mixture into the skillet and cook for 2-3 minutes, or until the eggs begin to set.

Using a spatula, gently fold the eggs and continue cooking until fully set. Remove from the skillet and keep warm.

Repeat the process with the remaining egg mixture, adding another tablespoon of butter to the skillet if necessary.

While the eggs are cooking, toast the slices of whole grain bread in a toaster or on a pan until golden brown.

Serve the scrambled eggs on top of the toasted bread, garnished with fresh herbs if desired.