In a mixing bowl, crack 4 large eggs and add a splash of milk, a pinch of salt, and a dash of black pepper. Whisk until frothy.

Heat a non-stick skillet over medium heat for about 2 minutes. Add a tablespoon of butter and let it melt, swirling the pan.

Add 1/4 cup of diced bell peppers and 1/4 cup of red onions to the skillet. Sauté for 2-3 minutes until softened.

Pour the egg mixture into the skillet and let sit undisturbed for 1 minute until edges begin to set.

Gently stir the eggs, folding the cooked edges toward the center every 20-30 seconds for about 3-4 minutes.

Add 1/4 cup of shredded cheddar cheese, 1/4 cup of crispy bacon bits, and 1/4 cup of diced tomatoes. Fold gently and let melt for 1 minute.

Remove from heat while still slightly runny, letting residual heat finish cooking for 1-2 minutes.

Transfer to a plate, garnish with chopped chives, and serve immediately with optional hot sauce.