In a medium size bowl, add eggs and milk. Whisk together. Set aside for a moment.
To a medium size non-stick skillet, add butter. Heat the butter on low to medium heat.
Just before all of the butter is melted, whisk the egg mixture again briskly so that air bubbles form.
To the pan, add the egg mixture and turn the heat down to low.
Put a lid over the pan. After two minutes, remove the lid. The egg should be just about cooked through.
Top just half of the egg surface with the mozzarella and hot pepper jack cheese. Add pepper.
Using a spatula, gently lift the other half of the egg surface (the side without the cheese).
Then flip the “non-cheese” side over on to the cheese.
Remove the pan from the heat, and put the lid back on.
Leave the lid on until the eggs are completely cooked through from the residual heat in the covered pan.