Ingredients:
4 eggs  
2 Tbsp olive oil
1/2 red onion
1 red bell pepper (or 1/2 red and 1/2 orange)
4 cups baby spinach
1 Tbsp chopped chives or other fresh herbs
¼ cup grated cheese or crumbled goat cheese (optional)
¼ teaspoon salt
Fresh ground black pepper
Avocado slices, for serving
Method:
Thinly slice the red onion and dice the bell pepper. 
In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the grated cheese, fresh herbs, salt and plenty of fresh ground pepper.
Heat the olive oil in a large skillet over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute.
Add the veggies back to the pan with the eggs. Stir for a few seconds until combined and warmed. 
Serve immediately