Directions

1. In a large bowl, whisk together eggs and heavy cream. Season with salt and pepper.
2. In a large nonstick saucepan or dutch oven, melt butter over medium heat.
3. Pour eggs into pan. Gently stir in a figure-eight motion with a heatproof spatula, about 6-8 minutes, or until eggs are almost cooked but still slightly wet. Fold in cheese and spinach, allowing spinach to wilt, about 2 minutes. At this point, eggs should be cooked but not dry. Remove from heat and serve.