In a medium bowl, whisk the eggs and milk until well beaten. Stir in the peppers; set aside.

Heat oil in a medium nonstick skillet over medium heat. Add the garlic and diced onion. Cook for one minute. Add the kale to the pan, toss and cook for a few minutes until the kale starts to wilt. Pour egg mixture into skillet and scramble until the eggs begin to set. Stir in the shredded cheddar cheese and cook until the eggs are fully cooked. Sprinkle with salt and pepper, to taste. Serve immediately.