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Heat the olive oil over medium heat in a large oven safe skillet. (No plastic handles. All stainless or cast iron)
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Add the garlic and onion and saute for a couple of minutes until softened.
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In a large bowl whisk together the eggs, whipping cream, sour cream, salt, pepper, ground nutmeg and hot sauce.
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To the egg mixture fold in the ham, cheddar, chives and pasta.
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Pour over the onions and garlic in the skillet, giving them a good stir for a a minute while still on the heat, to incorporate everything evenly and start to scramble the eggs.
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Top with sliced tomatoes and olives if desired. Bake for 25-35 minutes at 350 degrees F or until the center springs back when pressed lightly.