Chop the roasted peppers and roughly chop the spinach, setting both aside.
Whisk the eggs in a bowl until smooth and slightly frothy, which helps make the scramble fluffy.
Heat the olive oil in a frying pan over medium heat until it shimmers and starts to ripple, releasing a gentle aroma.
Add the chopped roasted peppers to the pan and sauté for about 2 minutes until fragrant and slightly softened, listening for a gentle sizzle.
Stir in the chopped spinach and cook for another minute until wilted and vibrant green.
Pour the beaten eggs into the pan and let sit for a few seconds, then gently stir with your spatula, pushing the eggs from edges to the center, creating curds.
Gently fold the eggs and vegetables, cooking for 2–3 minutes until the eggs are just set but still soft and fluffy.
Drizzle the coconut aminos over the scramble and give it a final gentle stir to incorporate the savory flavor.
Remove from heat once the eggs are cooked through and slightly shiny, indicating a tender texture.
Serve immediately, garnished with extra spinach or peppers if desired, and enjoy the vibrant, fluffy scramble.
