WHISK together eggs, milk, cheese, tomato, jalapeño, salt and pepper.
POUR into well-greased 12-oz microwave-safe mug or mason jar.
MICROWAVE on High for 30 seconds; STIR. MICROWAVE for 70 to 80 seconds or until eggs are puffed and set.
Substitute prepared salsa for the chopped tomato and jalapeño if desired.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.