Cookbook

Heat oil in large skillet. Add green onions and cook, until they start to soften and brown, about 1'. Add the spinach, sprinkle with pepper and cook tossing, until spinach is completely wilted and any water has evaporated, about 4'. Remove from the heat and let cool for a couple of minutes, then place on curring board and chop.

In a large bowl, stir together the eggs, parmesan, cheese, sun-dried tomotes and thyme, and spinkle with 1/2 tsp pepper. Fold in the spinach.

Heat some more oil . Add the egg misture and cook, gently stirring and pulling the cooked eggs from the edges to the center, until the mixture starts to set around the edges, about 5'. Cover with lid until the eggs are cooked through.