Creamy & Cheesy Scrambled Eggs

 Beat the eggs lightly. Mix in heavy cream. 
 
Heat a non-stick skillet over medium heat. Add in oil or butter and spread this allover the bottom of the pan/skillet.
 
When oil/butter is warm enough (sizzles a bit with a mist of liquid), add in egg mixture and constantly scramble until evenly cooked and moisture is just right (not too wet from cream mixed in).
 
Season with salt and pepper to taste.
 
Add in cheese and stir until it melts in the eggs.
 
Remove from heat. Garnish with tomatoes and onion. Serve warm over steamed rice or as a simple side-dish.