12 eggs

1/2 cup (125 ml) milk

1/4 cup (60 ml) 35 % heavy cream

1/4 cup (60 ml) butter

Salt and pepper

In a bowl, whisk the eggs, milk and cream until smooth. Season with salt and pepper.

In a large non-stick skillet, melt the butter. Add the egg mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, spatula or whisk (see note) for 23 to 25 minutes or until the eggs are just cooked. Remove from the heat. Adjust the seasoning.

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