Saute some onion, garlic, and chopped rosemary in butter, until the onions become clear. Add your peppers, and saute until tender, finally add your mushrooms and cook for about 3 minutes. Remove from heat.(flipping your veggies and trying to take a pic of it at the same time is harder than it looks)
  
 
 Step 2:

Take three eggs, four Tbsp of milk, a little bit of salt, pepper, oregano, basil, and sugar and whisk together until just starting to froth. Heat up a pan until a drop of water will slowly sizzle, and add a Tbsp of butter. As for your pan, you should have a non-stick, shallow-sided pan. Once the butter has frothed over, add the egg mixture