Heat oil in medium nonstick skillet over medium high heat until hot. Add potatoes; cook 4 - 5 minutes until hot or until thawed, stirring freguently. Reduce heat to medium low. Meanwhile beat eggs in medium bowl, add milk, salt and pepper, beat well. Still in roasted peppers and chives. Pour over potato mixture in skillet. Cover and cook 5 to 6 minutes or until eggs are set, lifting edge occasionally to allow uncooked egg mixture to flow to bottom of skillet. To serve, cut into 4 wedges.