Remove meatless chicken strips from freezer and defrost. A quick zap in the microwave works.

Heat 1 tsp oil in pan over medium high, add onion, bell pepper, garlic, and jalapeño and cook, stirring occasionally, until onions are translucent and browned on the edges and veggies are soft, 7-10 mins.

Add cumin powder, soy sauce, and meatless Chick'n Strips to pan and mix. Cook and stir occasionally until strips are browned on the edges and cooked through, 5 mins. Dump into a bowl.

Add tomatoes and spinach to the pan and sauté until tomatoes are blistered and spinach is wilted, just a couple of minutes. Dump into the bowl next to the chicken mixture.

Beat eggs and whites with salt and pepper. Add a bit more oil to pan and then fold in eggs and gently fold until set and scrambled but not overcooked. Dump into the bowl.

Add sliced avocado and a dollop of greek yogurt. Garnish with cilantro and tortilla chips (if desired), and it's ready!