Heat a large non-stick skillet over medium-high heat and add a light coating of cooking spray or olive oil.

Add the chorizo to the hot skillet, breaking it up with a wooden spoon as it cooks. Continue cooking until the chorizo is browned and crispy at the edges, about 5-6 minutes.

While the chorizo is cooking, crack the eggs into a bowl and whisk them until well combined. If using milk, add it now and whisk again.

Once the chorizo is fully cooked, reduce the heat to medium-low.

Pour the whisked eggs into the skillet with the chorizo. Allow them to set slightly for about 30 seconds.

Using a spatula, gently fold the eggs and chorizo together, creating soft, fluffy curds. Continue cooking until the eggs are just set but still slightly moist, about 2-3 minutes. Be careful not to overcook.

Remove from heat and season with salt and pepper to taste.

Garnish with fresh cilantro and sliced green onions before serving.