1/2 tablespoon olive oil
1/2 red onion, thinly sliced
1/4 cup sun dried tomatoes in olive oil
1 cup chopped kale (or spinach)
1 tablespoon cold water
1 1/2 oz cream cheese in thin slices
1. Heat oil in a small skillet and cook onion until caramelized. Add tomatoes and kale and cook until wilted. Remove from pan.
2. In a small bowl, whisk together the eggs and water, then pour into hot skillet. Top one side with cream cheese.
3. When eggs have barely set, add vegetables then fold the other side over to cover. Cover the pan until the eggs are just set, 2-3 minutes.