In a bowl, whisk together the eggs, salt, and pepper until well combined.

Heat a non-stick skillet over medium heat and add a splash of olive oil to coat the pan.

Add the chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes until they are warmed and fragrant.

Toss in the chopped spinach and cook until wilted, about a couple of minutes.

Pour the whisked eggs into the skillet and gently stir with a spatula, allowing them to cook until they are scrambled but still soft.

Once the eggs are almost set, fold in the crumbled feta cheese.

Remove from heat and serve immediately, garnished with fresh herbs if desired.