Step 1

Wash and dry tomatoes; slice into wedges and place in a medium bowl with oil, salt, and pepper.

Step 2

Wash and dry the basil; pick the leaves off the stems and slice into ribbons. Add to the bowl with the tomatoes and toss gently to combine the salad; set aside.

Step 3

Crack the eggs into a medium bowl and season with pepper; whisk together.

Step 4

Preheat a large nonstick skillet over medium heat.

Step 5

Add spinach and feta to eggs and stir gently to combine.

Step 6

Add oil to the skillet and swirl to coat the bottom.

Step 7

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

Step 8

To serve, divide eggs and tomato salad between plates. Enjoy!