Heat olive oil in a non-stick skillet over medium heat.

Add chopped spinach to the skillet and sauté until wilted, about 1-2 minutes.

Whisk eggs with a pinch of salt and pepper in a small bowl.

Pour whisked eggs over the wilted spinach in the skillet.

As eggs set, gently push them from the edges towards the center with a spatula to allow uncooked egg to flow underneath.

Once eggs are mostly set but still moist, sprinkle in crumbled feta cheese and cook for another 30 seconds to 1 minute until cheese is warmed and eggs are cooked to desired consistency.

While eggs are cooking, toast the whole-wheat bread.

Once toasted, mash the avocado onto each slice and season with salt, pepper, and optional red pepper flakes or everything bagel seasoning.

Serve the spinach and feta scramble alongside the avocado toast, with an optional squeeze of fresh lemon juice over the avocado toast.