Begin by placing a non-stick skillet over medium-low heat. Add about a tablespoon of olive oil or butter, allowing it to melt and coat the bottom of the pan.

In a mixing bowl, crack 2-4 eggs and whisk them until pale yellow and frothy, about 1-2 minutes. If you prefer creamier eggs, stir in a splash of milk or cream.

Pour the whisked eggs into the heated skillet, letting them sit undisturbed for about 10-20 seconds. Then, using a spatula, gently stir the eggs.

When the eggs are about halfway set, fold in your chopped vegetables like bell peppers and spinach, stirring gently.

Continue to cook for an additional 3-4 minutes, stirring occasionally, until the eggs are just set but still soft and fluffy.

Season generously with salt, pepper, and any additional spices you desire. Serve immediately.