Beat the eggs in a bowl, add the onion powder and little salt, mix well.
Add one tablespoon of oil in an iron skillet, bring the skillet to medium heat and add the spinach.
Stir fry the spinach leaves for about a minute or until the spinach begins to wilt.
Add the egg mixture over the wilted spinach leaves, using a spoon gently move the leaves across the egg mixture so they will be uniformly spread in the egg mixture.
Lower the heat and let the mixture cook for a couple of minutes until the mixture sets slightly.
Once the mixture is lightly set and the top looks slightly cooked, using a spatula gently flip from the sides and gently scramble the mixture to slightly large sized pieces (do not scramble too much and make into too small pieces as the spinach leaves should be covered with the cooked eggs for the best texture and taste).
Add the remaining one tablespoon of oil and let the mixture cook for another one more minute.
Scramble the contents using the spatula, to medium sized pieces and let this fry for another 1 more minute.
Stir and cook for another couple of minutes in low heat or until the scrambled mixture starts to brown.
Sprinkle with black pepper powder if using, serve the delicious egg and spinach scramble hot for a delicious breakfast or dinner!