Ingredients

• 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

  Directions

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.