freshly ground black pepper.
Combine the 2 tbsp of heavy cream; alternatively, you can replace it with half a glass of milk (even a plant-based one).
Work with a fork or whisk to break the eggs.
You should obtain a smooth and well-blended mixture.
Melt a knob of butter in a pan; if you prefer, you can use extra virgin olive oil.
Pour the egg mixture.
Cook over low heat for a couple of minutes, stirring often.
The eggs should set, but still remain soft and creamy; remove the pan
