Spray 9 x 13 casserole dish with non-stick cooking spray. Sprinkle 1 cup parmesan cheese to coat dish evenly. Blend 6 large eggs and 6 oz softened cream cheese until smooth and pour over parmesan cheese. Top with seasoning of choice (I used fajita). Bake at 350 for 15-20 minutes (until the top just starts to brown). Take ‘crust’ out of oven, top with enchilada sauce, browned ground beef, shredded Mexican blend cheese and sliced olives. Bake another 5-10 minutes until cheese is melted. Garnish with chives if desired.