Wash and chop the peppers, scallions, tomatoes, spinach, and basil.
Heat olive oil in a nonstick pan over medium heat.
Add the red pepper and tomato. Sauté for 1–2 minutes.
Add scallions and spinach. Cook for another 3–4 minutes until tomatoes are softened and excess moisture cooks off.
Crack in the eggs and add the feta cheese.
Gently scramble everything together for about 2 minutes, until eggs are just set.
Remove from heat and serve immediately.
Finish with freshly ground black pepper.