Heat a non-stick skillet/pan and add the butter. Once the butter is melted, add in the chopped green chili/jalapeno (if using) and diced onions. Saute onions for few minutes till they are golden brown in color. Now add in the diced sweet peppers and saute again for a minute. We don't saute it for too long as we want to preserve some crunch in the peppers. Add in the chopped spinach and saute for half a minute.
Add salt and rest of spices (black pepper powder, red chili powder, sesame seeds, coriander powder, Italian seasoning and minced garlic) to the veggie mixture and saute for few more seconds to mix in the spices.
Now, one by one, break the eggs in the pan. Slowly start stirring the eggs. You have to keep stirring constantly to create the perfect egg scramble, otherwise the eggs can stick to the bottom of the pan and give a burnt taste.
After 2-3 minutes, a homogeneous mixture starts to form, and then you can turn off the stove. Garnish with chopped cilantro.
Serve hot as is, or serve with toasted bread slices, parathas or a toasted bread bun as an accompaniment!