Garlic Chili Scrambled Eggs

I am the opposite of most people, when it comes to cooking schedules. I don't work right now, and so I have all day to spend in the kitchen, during the week. And on the weekend, I get lazy about cooking, and busy doing house stuff with the husband, we also tend to eat out on the weekends. So most weekends, I only cook dinner on Sunday, and we survive on sandwiches and breakfast foods like pancakes, waffles and eggs for lunches. We are both extremely fond of scrambled eggs, and make a huge variety of them; however, these garlic chili eggs are one of our favorites.

Garlic Chili Scrambled Eggs

4 eggs
5-6 cloves garlic, finely chopped
2-3 chilies, finely sliced (increase or decrease quantity, based on your tolerance for chilies)
1/2 cup milk
Salt to taste
Pepper to taste
1-2 tsp olive oil

In a bowl, whisk together the eggs, milk, salt, and pepper and set aside. In a saucepan, heat up the oil, and put in the garlic and chilies. Fry till they start to brown. Watch the garlic closely, because it will go from brown to burnt very fast. As soon as it starts to brown, add in the egg mixture and cook to the consistency you like. Serve hot with toast, bacon or any other breakfast foods!