• 2 large eggs
  • 2 tbsp cream (heavy whipping cream or half and half)
  • 1/8 tsp kosher salt
  • ½ tbsp Olivino Harissa Olive Oil
  • A pinch of red pepper flakes (optional)
  • Packed ½ cup baby spinach
  • 1 sun-dried tomato half, finely chopped
  • 1 heaping tbsp finely chopped roasted bell pepper (about ¼ a pepper’s worth)
  • 1 heaping tbsp white onion
  • 1 tbsp grated parmesan cheese, plus more for garnish
  • Freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish, optional


  1. Beat together the eggs, cream and salt in a small mixing bowl.
  2. Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes, sun-dried tomatoes, onion and bell pepper, and cook for about 2 minutes, stirring occasionally. Add the spinach and cook for about 30 seconds until wilted.
  3. Add the egg and cook, stirring constantly for 30 seconds to 1 minutes or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.)
  4. Remove from the heat, add the Parmesan, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. 
*Serving for 1

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