1. Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.

2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and pepper flakes and cook until softened, about 2 minutes. Add arugula and cook, stirring gently, until arugula begins to wilt, 30 to 60 seconds. Spread mixture in single layer on small plate.

3. Thoroughly wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds Do not overscramble, as curds formed will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in arugula mixture and sun-dried tomatoes until evenly distributed; if eggs are still too runny, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates, sprinkle with goat cheese, and serve immediately.

Serves 4 to 6