Crack the eggs into a bowl. Add the heavy cream, dried oregano, salt, and black pepper, then whisk until well combined.

Place the bacon into a cold sauté pan and set over medium heat. Cook until the fat renders and the bacon is cooked to your liking. Remove the bacon from the pan, set aside, then chop.

Add the spinach to the residual bacon fat and cook until just wilted. Season lightly with salt, then add the butter and mix until melted and combined.

Pour the egg mixture into the pan, tilting slightly so it spreads evenly. Reduce the heat to low.

Crumble the feta cheese over the eggs and scatter the chopped bacon on top. Cover with a lid and cook gently for about 4 minutes, until the eggs are set through.

Remove from the heat, sprinkle with red chili flakes if using, and serve immediately.