Gather your ingredients: dice the bell pepper and onion, wash and roughly chop the spinach, and crack the eggs into a small bowl. Whisk the eggs until bubbly and slightly frothy, then season with a pinch of salt and pepper.
Heat the skillet over medium-low heat and add the olive oil. When it shimmers and smells nutty, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the veggies soften and become fragrant.
Stir in the chopped spinach and cook for about 30 seconds until just wilted and vibrant green. Use your spatula to push the vegetables to one side of the pan, then pour the beaten eggs into the empty side.
Let the eggs sit undisturbed for about 10 seconds until they start to set at the edges. Begin gently folding the eggs from the outside in with your spatula, creating soft curds. Keep the heat low and be patient; the eggs should cook slowly and stay creamy.
Continue folding and stirring for about 1-2 minutes until the eggs are mostly cooked but still slightly moist and glossy on top. Incorporate the sautéed vegetables as you go, mixing everything evenly.
Remove the skillet from heat while the eggs are still soft and creamy. If desired, sprinkle with crumbled feta or shredded cheese and cover briefly to allow the cheese to melt.
Serve immediately, garnished with additional herbs or cheese if you like. The eggs should be fluffy, tender, and vibrant with colorful vegetables, ready to enjoy as a warm, comforting breakfast.
