1. In a skillet over medium heat, add the safflower, gimme lean, and bell peppers. Cook for 7-9 minutes, stirring occasionally, then add tomatoes and spinach, reduce heat to low, and cover for 3-4 minutes. Move off of heat and set aside.
2. In a non-stick pan over medium low heat, add the butter. When butter is melted, add the eggs, and cook until scrambled. Remove from heat and serve with skillet mixture. Add salt & pepper to taste.