In a medium skillet, heat 1 tablespoon of olive oil over medium heat until shimmering, about 1-2 minutes.

Add the diced onion, green bell pepper, and diced ham to the skillet. Sauté for about 5-7 minutes until the onion is translucent and the peppers are tender.

In a separate bowl, whisk together 4 eggs, 1/4 cup of milk, and a splash of hot sauce until well combined.

Pour the egg mixture into the skillet, gently stirring to combine with the sautéed vegetables and ham. Cook for about 3-4 minutes, stirring occasionally until the eggs are just set.

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

Brush one side of each flour tortilla with olive oil and place the oiled side down on the prepared baking sheet.

Scoop portions of the egg mixture onto the unbrushed side of each tortilla, spreading it evenly, and top with shredded cheese.

Place the baking sheet in the oven and bake for about 5-8 minutes, until the cheese is melted and the tortillas are golden brown.

Remove from the oven and let cool slightly. Garnish with fresh chives and serve warm.