In a large oven-safe skillet over medium high heat add 1-2 tablespoons of olive oil. Once warm, add sliced shallots, minced garlic and a light sprinkle of salt. Mix well. Continue to cook until shallots are soft and garlic is fragrant (approximately 2 minutes), stirring frequently.
Next, add broccoli to the skillet and mix. Continue to cook over medium heat until broccoli begins to soften (approximately 5 minutes), stirring frequently to prevent the shallots and garlic from burning. Add in the spinach, mix and cook until spinach is wilted. Sprinkle with salt and pepper when necessary.
While the broccoli is cooking, chop the green onion and fresh herbs. In a large bowl, whisk together the eggs and mix in the green onions and fresh herbs until combined.
Once the broccoli is ready, turn heat up to medium high and slowly pour egg mixture over the vegetables. Gently mix the eggs in with the vegetables and top with the halved artichokes and capers.
Cook over medium heat until eggs have set, but the top is still runny, approximately 3-5 minutes. Meanwhile, set oven to broil (500 degrees F). Once eggs have set, place entire skillet on the top rack under the broiler. Bake until the eggs are fully cooked and golden brown, approximately 5 minutes.
Remove from oven (use an oven mit!) and serve warm. Garnish with chopped green onion, crushed red pepper, and crumbled feta cheese.