Preheat oven to 375°

Add just enough oil to barely cover the bottom of a non-stick saute pan.

Add onions with a pinch of salt. Cook until onions are softened, about 3 minutes.

Drain oil from pan and return to heat. Add butter.

Whisk eggs and cream together in a seperate bowl.

Add egg mixture to pan and swirl to evenly distribute onion and eggs. Sprinkle cheese atop evenly.

Cook in oven for approximately 10 minutes or until eggs are no longer runny.

Garnish with salsa, scallions, and avocado.

Variations; Milk, tomatoes, sun dried tomatoes, zucchini, bacon, pancetta, pepperoni, sausage, oregano, sage, parsley, rosemary, thyme, basil, bell pepper, garlic, shallots, jalapeños, paprika, mozzarella, parmesean, romano, gruyere, parmigiano, chutney, goat cheese, yellow squash, crushed pepper flakes, spinach, arugula, asiago, fontina, asparagus, manchego, chives, capers, feta, fennel, kale, corn, sofrito, dill, marjoram, watercress,