Heat a medium non-stick skillet to medium heat. Meanwhile, whisk the eggs in a medium bowl.

Add the baby spinach and cherry tomatoes to the skillet. Cook, stirring occasionally for about 2-3 minutes. You should see the tomatoes skin start to slightly peel and blister. Remove from skillet and keep warm.

Add egg to the skillet. Season with salt and pepper. Use a rubber spatula to move the eggs around the pan. While they still look a little "wet" - add the feta cheese and fold into the eggs. Remove from heat.

Add eggs to other ingredients and toss together before serving.