Prep your ingredients. Before you turn on the heat, chop all your vegetables. Dice the red onion and bell pepper into small, even pieces. Halve the cherry tomatoes. Mince the garlic. Chop the spinach.

Whisk the eggs in a medium-sized bowl. Add a pinch of salt and a few cracks of black pepper. Whisk vigorously with a fork or a small whisk until the whites and yolks are fully combined and the mixture is slightly frothy. This incorporates air and makes the eggs fluffier. Set aside.

Heat the olive oil in a large non-stick skillet over medium heat. Allow the oil to warm for about 30 seconds. The oil should shimmer but not smoke.

Sauté the aromatics. Add the diced red onion and bell pepper to the hot oil. Cook, stirring occasionally, for 3 to 4 minutes, until the onion becomes translucent and the pepper softens.

Add the garlic and tomatoes. Toss in the minced garlic and halved cherry tomatoes. Cook for another minute, stirring constantly, until the garlic is fragrant and the tomatoes start to soften and release their juices.

Wilt the spinach. Add the chopped spinach to the skillet. Stir it in and cook for 60 to 90 seconds, just until it wilts down. If using chickpeas, add them now and stir to warm them through.

Pour in the eggs. Reduce the heat to medium low. Pour the whisked eggs directly over the sautéed vegetables. Let them sit undisturbed for about 20 seconds to set slightly around the edges.

Gently push the cooked egg from the edges toward the center with a rubber spatula. Tilt the pan to let the uncooked egg flow to the edges. Repeat this motion for 2 to 3 minutes.

Add the olives, feta, and herbs. When the eggs are about 80 percent set, scatter the olives, crumbled feta, and chopped oregano over the top. Gently fold them into the eggs with your spatula.

Cook for another 30 seconds to 1 minute, until the eggs are just set but still soft and creamy. Remove the pan from the heat immediately.

Finish and serve. Taste and adjust the seasoning with a little more salt or pepper if needed. If using avocado and lemon juice, add them now. Serve immediately while the eggs are warm and the feta is still soft.