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.
You can use one or the other instruments, but the wooden spoon, in our opinion, gives the best results.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.