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In medium bowl, beat eggs with whisk. Add milk, ¼ teaspoon of the salt and ⅛ teaspoon of the black pepper; beat well. Set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; sprinkle remaining ¼ teaspoon salt and ⅛ teaspoon black pepper on potatoes. Cook 5 minutes, stirring occasionally. Add bell pepper; cook 4 to 5 minutes or until vegetables are tender. Add chile and garlic; cook 30 to 60 seconds, stirring frequently, until softened.
Reduce heat to medium; add egg mixture to skillet; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Remove from heat; stir in cheese and green onions. Top with cilantro and pico de gallo. Drizzle sauce over top.