Warm the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the finely chopped onion and sauté for about 3-4 minutes until translucent and fragrant.
Incorporate the chopped red and green bell peppers, cooking for an additional 5 minutes until softened.
Fold in the baby spinach and allow it to wilt for around 2 minutes.
Make four small indentations in the vegetable medley and crack an egg into each indentation.
Season the eggs with onion powder, smoked paprika, salt, and freshly ground black pepper.
Cover the skillet and cook for 5-7 minutes, or until the eggs reach your preferred doneness.
Remove the lid and sprinkle the grated mozzarella cheese evenly over the eggs.
Cover the skillet again for another 1-2 minutes to let the cheese melt.
Finish with a sprinkle of fresh basil or parsley before serving warm.