1. Dice the pepper. Heat a small pan over medium heat with a splash of olive oil or water. Add the pepper, cover, and cook for 4–6 minutes, stirring occasionally, until softened.
2. Meanwhile, coarsely chop the spinach and olives.
3. Crack the eggs into the pan with the softened peppers. Add the spinach, olives, egg whites, and dip mix. Stir gently to combine, then sprinkle the feta evenly over the top. Reduce heat to low, cover, and cook for 8 - 10 minutes, until the eggs are just set.
4. Remove from heat and let stand, covered, for 1 minute. Cut into slices and serve.
