Beat eggs with milk; season with salt and pepper. Set aside. Melt butter in a large non-stick skillet over medium heat. saute onion for 5 minutes or until golden and tender. Stir in potato, carrots and peas. Pour egg mixture over vegetables and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set and no visible liquid egg remains, but they are still moist. Serve immediately.