Set rack in center position and preheat oven to 425°F.
In a cast iron or ovenproof sauté pan over medium- high heat, add the oil, and your chosen allium.
Cook for 3 minutes, stirring occasionally, or until it browns. Add a handful of chopped protein and stir for a couple of minutes. Add the greens, a cup or so of veggies, stemmed herbs, and a splash of water. Cover with a lid and let steam for 3 minutes. Remove lid and continue cooking, stirring occasionally for another few minutes until greens reduce in volume by about half.
While greens are cooking, in a large bowl, whisk together eggs, harissa, salt, pepper, and cheese.
Pour egg mixture overtop and poke around the pan contents with a wooden spoon so that the egg mixture is spread out evenly and sinks between the pan contents. If you have any extra grated hard cheese leftover, sprinkle some of it overtop.
Transfer immediately to oven and bake for about 12 minutes, or until eggs are cooked throughout. If eggs seem cooked throughout, but still loose on top, finish under a broiler for 2 minutes, or until top is fully cooked and nicely browned.