Add the oil to a medium skillet and heat over medium-high heat. Add the spinach and red bell pepper and cook until spinach is wilted and then add in the sundried tomatoes.
Beat the eggs together in a small mixing bowl and add into the skillet, combining with the vegetables. Stir until eggs are thoroughly cooked and add a pinch of salt, pepper and red pepper flakes. Sprinkle with parsley and serve.
This can be made ahead and reheated in the morning.