Cook the Sausage: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the sliced sausages and cook until browned and cooked through, about 4–5 minutes. Take the sausage out of the skillet and place it on a plate.

Sauté the Veggies: Using the same skillet, pour in the leftover tablespoon of oil. Add the sliced bell peppers and onions, and sauté for 3–4 minutes until they begin to soften. Add the chopped garlic to the pan and sauté for an additional 30 seconds, allowing it to release its aroma.

Prepare the Eggs: Shift the veggies over to one side of the skillet, then pour the beaten eggs into the cleared space. Scramble the eggs, stirring gently until they are fully cooked, about 2–3 minutes.

Combine and Season: Once the eggs are cooked, stir them together with the sautéed vegetables. Add the cooked sausage back to the pan along with the spinach. Cook for another 2 minutes, stirring frequently, until the spinach wilts. If desired, stir in the soy sauce for added flavor.

Garnish and Serve: Remove from heat, garnish with chopped green onions if desired, and serve hot. This dish can be enjoyed on its own or with rice or toast for a more complete meal.