Warm oil in a large nonstick skillet over medium-high heat. Add greens and a big pinch of salt and cook until wilted and tender, 2 to 3 minutes.
Reduce the heat to medium-low and remove the skillet from the heat for 1 minute while you whisk your eggs - we want the skillet to cool down before we add our eggs. Season eggs with 1/4 teaspoon, 1/4 teaspoon garlic powder, and a big pinch of pepper.
Return skillet to the heat and pour in the eggs. Use a spatula to push the eggs around the pan constantly until they’re cooked to your liking, 2 to 3 minutes. Stir in the mozzarella when they’re almost done.
Divide between two plates and top with feta and croutons.
