Gather all your tools: a non-stick skillet, a wooden spatula, a small bowl, and a sharp knife for chopping your vegetables.
Dice the bell pepper into small pieces and thinly slice the onion. Roughly chop your greens and set everything aside.
Heat the skillet over medium heat and add a tablespoon of oil. When it shimmers and starts to gently ripple, add the sliced onions.
Sauté the onions for about 2-3 minutes until they turn translucent and fragrant, stirring gently to prevent sticking or burning.
Add the diced peppers to the pan. Cook for another 3-4 minutes until they blister slightly and develop a sweet aroma, stirring often.
Now toss in the greens and cook just until they wilt and turn vibrant—about 30 seconds to 1 minute. Remove the vegetables from the skillet and set aside.
In a small bowl, whisk the eggs with a pinch of salt and pepper until fully combined and slightly frothy, then set aside.
Lower the heat to medium-low and pour the eggs into the same skillet, tilting it to spread the eggs evenly across the surface.
Gently stir the eggs every 15-20 seconds, folding from the edges toward the center, until they start to set but are still soft and slightly creamy—about 2-3 minutes.
Add the sautéed vegetables back into the eggs, gently folding them in to combine everything evenly.
Cook for another 30 seconds, until the eggs are just set and slightly jiggly in the center. Remove from heat immediately to prevent overcooking.
Finish by drizzling with a teaspoon of soy or sesame oil if desired, for a savory umami boost. Serve immediately and enjoy the contrast of fluffy eggs with crisp-tender vegetables.
