<P>Beat eggs, milk (about 1/4 cup milk to 6 eggs), salt and pepper; set aside.</P> <P>Melt butter in skillet over medium heat. Cook bell pepper and onion in butter, stirring occasionally, until hot. Pour egg mixture over vegetable mixture. As egg mixture begins to set on bottom and side, gently lift cooked portions with spatula so uncooked eggs can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist. Serve with salsa and sour cream.