Break the eggs into a bowl and whisk them together.
Heat the olive oil on MED-HIGH in a non-stick skillet. Add the green onions, garlic, and peppers. Sauté for 5–8 minutes.
Add the sliced jalapeños and whisked egg with a pinch of salt and pepper. Gently push the eggs into the center, letting them scramble.
Once the eggs are almost cooked, turn off the heat. Add a dollop of crème fraîche, and gently stir it together. Serve with the cilantro leaves on top.