Wash tomatoes, peel them as desired and cut into slices. Drain the mozzarella, then cut into slices or use young Gouda. Wash, cut or chop the chives or parsley. Whisk the eggs with the cream or milk, season well with salt and pepper. Add the chives or parsley. Heat the butter in a large pan (or 2 pans). Pour in the egg mixture and let it set slowly. Shake the pan a little and use the wooden spatula to slowly push the crushed egg from the edge to the center. Place the tomato slices on the scrambled eggs, place mozzarella and basil leaves on top (or chives or parsley leaves) and cook covered over a mild heat for about 5 minutes. Finally, season with lemon pepper, if available, otherwise with black pepper.
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