Chop bell peppers into fine pieces.

In a skillet, pour the oil.  Saute the bell peppers until they are tender.

In a small bowl, whisk together the eggs.  Add 1 tablespoon of milk or water if desired.  Pour eggs over peppers.

Stir in the skillet until the eggs get cooked through.

After eggs are cooked, sprinkle some shredded cheese on top and heat until melted.

Divide eggs into four equal portions and top tortilla.