Directions
In a small bowl, crack the eggs and whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
Whisk in the heavy cream, sea salt, and black pepper until just incorporated.
Melt the butter in a large non-stick skillet over medium-low heat.
Once the butter is melted and foamy, pour in the egg mixture.
Let the eggs sit undisturbed for about 30-45 seconds, until the edges just begin to set.
Using a heatproof rubber spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue this slow folding process until the eggs are about 90% cooked but still have a slight wet sheen.
Remove the skillet from the heat and top with the shredded mozzarella and pico de gallo.
Serve immediately for the best texture.
Keep the heat on medium-low.
Cooking eggs slowly and gently is the key to achieving a creamy, custard-like texture instead of a dry, rubbery one.
