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Heat oven to 400° F. Set aside an oven-safe 10-inch skillet (preferably non-stick).
Whisk together eggs, evaporated milk, salt, pepper and 1/4 cup cheese in a medium bowl. Set aside.
Heat olive oil in the oven-safe skillet over medium heat. Saute bell pepper, onion and tomatoes for 3-4 minutes until onions are translucent.
Reduce heat to low and add the egg mixture to the pan. Stir briefly to combine all ingredients. Then let the eggs cook, undisturbed, for 3-4 minutes until they begin to set on the bottom.
Transfer skillet to the oven to continue cooking. Cook an additional 8-10 minutes, until the eggs are set on the outer edge, and mostly set in the middle. This can be cooked longer, for a firmer egg consistency.
Carefully remove the skillet from the oven, sprinkle with remaining 1/4 cup cheese and let the skillet cool on a cooling rack for 10-15 minutes prior to serving.