Preheat oven to 375°
Whisk together eggs, cream, and crushed pepper flakes together with a large pinch of salt and pepper.
Heat a medium sized cast iron skillet. Add ground pork, bell pepper, and fennel with just a tiny bit of olive oil. Season with salt and pepper.
When pork is browned add eggs. Stir to distribute. Cook 1 minute.
Sprinkle parmesean across the top. Finish cooking in oven for approximately 8 minutes or until eggs are no longer runny.
Garnish with sour cream, minced dill fronds, and parsley.
Variations; Roasted bell peppers, jalapeños, paprika, smoked paprika, habanero, bacon, celery, carrots, swiss, provolone, gruyere, parmigiano reggiano, pecorino, spinach, arugula, asiago, fontina, goat cheese, eggplant, leeks, ramps, kale, corn, zucchini, yellow squash, scallions, chives, cayenne, caramelized onions, shallots, green apples, asparagus, broccoli, basil, cashews, chickpeas, blue cheese, feta, swiss, manchego, coriander, ginger, mint, saffron, sage,
