Preheat oven to 350°F (175°C).

Cut stems off all peppers and chiles.

Place peppers and chiles on a cookie sheet.

Roast in the oven for approximately 10 minutes, flipping halfway through, until the skins start to bubble and char.

Remove from oven and allow to cool for easy handling.

Slice each pepper and chile lengthwise in half, then in half again, resulting in 4 slices per pepper/chile.

Slice the onion in half, peel it, and then slice it thinly.

Beat the eggs in a bowl and set aside.

Heat oil in a fry pan over medium heat.

Add onion and cook until almost transparent.

Add the chiles and peppers to the pan.

Cook together for about 4 minutes.

Pour the beaten eggs into the pan.

Add salt to taste.

Continue cooking, mixing the ingredients together until the eggs are cooked through.

Cook eggs to desired doneness, optionally browning slightly for a grilled flavor.