Directions
In a medium bowl, crack the eggs.
Pour in the heavy cream, season generously with sea salt and pepper, and whisk vigorously until the mixture is pale, frothy, and well combined.
Place a large non-stick skillet over medium heat and add the olive oil.
Once shimmering, add your chopped greens.
Sauté, stirring frequently, for 2-3 minutes until they are just wilted and bright green.
Reduce the heat to low.
Pour the whisked egg mixture over the wilted greens.
Let the eggs begin to set around the edges before gently pushing them towards the center with a spatula.
Continue this slow stirring process until the eggs are about 80% cooked but still soft and slightly runny.
Sprinkle the shredded mozzarella cheese over the eggs. Gently fold everything together until the cheese is melted and the eggs are creamy and just set. Immediately remove from heat, divide among four plates, and serve hot!
Remove the pan from the heat just before the eggs look fully done. They will continue to cook from the residual heat of the pan.
