1In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
2In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
3Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
4Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.