Start by cracking six large eggs into a mixing bowl. Beat the eggs gently until fully combined, but do not overbeat.

If desired, fold in a splash of heavy cream to the beaten eggs for a richer flavor.

Place a non-stick skillet over medium-low heat and melt 2 tablespoons of unsalted butter.

Pour the beaten egg mixture into the skillet and let it sit undisturbed for 30 seconds.

Using a spatula, begin to stir the eggs gently in slow circular motions for 2-3 minutes.

Allow the eggs to rest periodically while stirring to promote even cooking.

Remove the skillet from heat when the eggs are softly set but still slightly runny.

Season the eggs with salt and pepper to taste and stir gently.

Transfer the eggs to a warm plate and garnish with finely chopped fresh herbs.