Prep the Eggs: Crack the eggs into a large mixing bowl. Add salt, paprika, and black pepper to taste, then whisk in the milk and shredded cheese until well combined. Set the mixture aside.
Sauté the Vegetables: Heat a bit of vegetable oil in a large skillet over medium heat. Add the finely chopped onion, diced bell pepper, and grated carrot. Sauté for 3-4 minutes until softened.
Add the Mushrooms and Garlic: Stir in the chopped mushrooms and minced garlic. Cook for another 4-5 minutes, allowing the mushrooms to soften and release their moisture.
Cook the Ham: Add the diced ham to the skillet and cook for 2-3 minutes, allowing it to heat through and lightly brown.
Scramble the Eggs: Pour the egg mixture into the skillet with the vegetables and ham. Gently stir as the eggs cook, allowing them to scramble evenly. Cook for 4-5 minutes until the eggs are fully set, but still creamy.
Garnish and Serve: Transfer the scramble to a serving plate and garnish with chopped green onions. Serve immediately and enjoy!
