Start by chopping your bell peppers and onions, and washing your spinach.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sweet bell peppers. Sauté them until they become soft and fragrant, about 5 minutes.

Add the spinach. Stir gently until the spinach wilts, which should take about 2 minutes.

Sprinkle in your garlic powder, ground cumin, salt, and pepper. Stir everything well so that the spices are evenly distributed among the vegetables.

Carefully crack the eggs directly into the skillet over your vegetable mixture. For a fluffier result, beat the eggs first in a separate bowl then pour them over the veggies.

Lower the heat and cover the skillet with a lid. Let it cook for about 5-7 minutes, or until the eggs are set to your preference.

Garnish with fresh herbs and serve alongside your choice of yogurt or hummus.