In a medium mixing bowl, combine eggs, milk, oregano, basil, thyme, and garlic powder. Scramble and mix until well combined. Set aside.

Preheat a large skillet to med-high. Heat butter or oil in skillet until sizzling. Add diced pepper and green onion and cook until softened, about 5 minutes. Once softened, add the egg mixture to the skillet, stirring, flipping occasionally until eggs are cooked to a wet scramble.

Add in the spinach and diced tomatoes and cook for another minute or two. Remove from heat and top with grated cheese. Serve immediately.