Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine eggs, cream and S&P into a stainless-steel bowl.
Whisk together until thoroughly combined and smooth.
Heat Blended Oil in a 12-14” nonstick saute pan over low heat.
Add egg mixture.
Using a rubber spatula, gently scramble until the eggs are cooked and broken into dime size pieces. Remove from the heat.
Add the remaining ingredients.
Gently mix together until ingredients are evenly distributed throughout the mixture. Taste and adjust seasoning as needed.
Transfer to parchment lined sheet trays. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.