salt to taste(though it doesn't need much with the salty feta)
Cook the bacon in a medium to large skillet until crisp. Remove from skillet, drain, crumble and set aside.
Add onion and garlic to bacon fat in skillet and cook for medium-low heat until softened and starting to brown.
Whisk eggs well until foamy with a pinch of salt and the black pepper. Add to skillet and gently scramble with the onions.
When the eggs are almost set, add spinach and fold in. Cover and let cook about a minute for spinach to wilt. Add in the remaining ingredients along with reserved bacon pieces and gently mix all together just until warmed through.
Transfer to individual plates or a platter, sprinkle with a bit more feta, if desired, and serve passing salt as needed.
How to Keep Scrambled Eggs Warm without Turning Gray:-Slightly undercook the eggs (cook until set, but still have a moist sheen) and then set the pan of eggs, covered, into an oven on the lowest heat possible (170-200 degrees, depending on your oven). You should be able to keep them for about an hour.