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Heat the olive oil over medium-high heat in a 10-inch nonstick skillet.
Add peppers, onions, salt, and pepper. Cook for a few minutes, until softened to your liking.
Meanwhile, scramble the eggs in a medium bowl.
Reduce heat to medium-low. Pour eggs into the skillet and cook, pulling to the center with a silicone spatula as the set underneath, until just cooked through.
Divide between two plates and top with cheese, cilantro, and hot sauce to taste.