Dice bell peppers and onion into 1/4 inch pieces. Beat eggs in a bowl and season lightly with salt and pepper.

Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add ground beef and cook 5-6 minutes, breaking apart with wooden spoon until browned.

Push beef to one side of skillet. Add remaining oil, then diced onions and peppers. Cook 3-4 minutes until vegetables start to soften.

Add minced garlic, cumin, chili powder, and paprika. Stir everything together and cook 1 minute more.

Reduce heat to medium-low. Pour beaten eggs into skillet and gently stir with spatula for 2-3 minutes until eggs are just set but still creamy.

Remove from heat while eggs are slightly underdone (they'll continue cooking). Taste and adjust seasoning with salt and pepper.

Divide among plates and garnish with avocado, cilantro, and olives as desired.