1Cook wild rice in water as directed on package; drain if necessary.
2In 10-inch nonstick skillet, melt butter over medium-high heat. Cook bell peppers and onion in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
3In small bowl, mix eggs, milk, wild rice and 1/2 cup of the cheese; pour over vegetables. Reduce heat to medium-low. Cover; cook 15 to 20 minutes or until eggs are set. Remove from heat.
4Sprinkle with remaining 1/2 cup cheese. Cover; let stand about 5 minutes or until cheese is melted. Cut into wedges. Serve immediately.