In a large bowl, combine the eggs with the salt, pepper, chile powder and cilantro and whisk until
blended. Set aside.
Heat olive oil in a 10 inch oven proof skillet over medium heat. saute the onion until soft and golden, about 6 minutes. Add the red pepper and poblano and cook for 2 more minutes. pour the egg mixture into the pan and swirl to create an even layer. Reduce the heat to medium low, and sprinkle the cheese ontop. Cover and cook until the eggs are nearly set.
Turn on the broiler and place the pan under the broiler for a minute or two to set the top. Remove fromheat, and let cool 5 minutes. Cut into wedges and garnish with cilantro leaves.