Prepare the vegetables by dicing the bell peppers and chopping the red onion.
Heat olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers and chopped onion to the skillet, and sauté for 3-4 minutes until softened.
In a bowl, whisk together the eggs, ranch dressing, salt, and pepper until fully combined.
Pour the egg mixture over the sautéed vegetables in the skillet.
Gently scramble the eggs with a spatula, cooking for about 4-5 minutes until they are set but still creamy.
Remove from heat and serve hot, garnishing with additional ranch dressing if desired.
