Beat eggs together with salt and pepper; set aside.

Heat oil in a 6 to 6 1/2 inch skillet over medium heat.

Add onion and saute until translucent, about 30 seconds to 1 minute.

Stir in garlic, basil, and spinach.

Stir until spinach wilts, about 15-30 seconds.

Reduce heat to low, cooking for another 15 seconds.

Pour egg evenly on top, immediately and quickly tilting pan to cover, seasoning with salt and pepper to taste. Cook for 30 seconds, then carefully flip with a wide spatula.

Cook the other side for an additional 30 seconds, then transfer to a plate and serve with mixed raspberries and blackberries.