Preheat oven to 350°F.
In a medium bowl, whisk together eggs, half and half, parsley, ½ teaspoon salt, and pepper. Set aside.
Heat a 10-inch oven-safe skillet over medium heat. Add olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.
Add garlic, spinach, sun-dried tomatoes, and olive; cook stirring occasionally, until spinach is wilted, about 3 minutes.
Move skillet off the heat. Scatter vegetable mixture evenly in bottom of skillet. Pour egg mixture over vegetables.
Sprinkle top with feta cheese Return skillet to heat over medium. Cook, without stirring, until edges are just set, about 3 minutes.
Transfer skillet to oven; bake until set, about 15 minutes.
If desired, broil until top is lightly browned, about 2 minutes.
Stir together tomatoes, 1 tablespoon herbs, and a pinch of salt.
Top individual slices with tomato salad.