Heat olive oil in a nonstick skillet over medium heat.

Begin toasting the bread.

Add onion, bell pepper, and mushrooms, and sauté for 3–4 minutes until softened.

Add spinach and cook for 30–60 seconds until wilted.

In a small bowl, whisk together the whole egg and egg whites.

Pour the eggs into the pan with the vegetables and gently scramble over medium-low heat until just set, about 2–3 minutes.

Remove from heat and top with fresh herbs and black pepper, if desired.

Serve with the toasted bread.