In a bowl, whisk the eggs with heavy cream (or water), salt, and pepper until combined and slightly frothy.
Heat a nonstick skillet over medium heat and pour in the egg mixture.
Allow the eggs to cook undisturbed for a few moments, then gently stir with a spatula, pushing the curds from the edges toward the center until softly scrambled.
Once the eggs are cooked through but still moist, remove from heat and set aside.
Arrange the scrambled eggs in a bowl and top with diced avocado, cherry tomatoes, diced bell pepper, and crumbled bacon.
Sprinkle shredded cheese over the top if using, and finish with fresh herbs.
Add any optional add-ons like olives or a splash of hot sauce just before serving.
