Drain the canned tuna and place it in a small bowl. Add the diced cucumber, torn lettuce, and a squeeze of lemon juice. Stir gently to combine. Season with a pinch of salt and pepper.
In a separate bowl, whisk the eggs vigorously with the cream and sour cream until well combined. Season with salt and pepper.
Heat the butter or oil in a non-stick pan over medium-low heat. If using the optional onion, add it now and cook until softened, about 2-3 minutes.
Pour the egg mixture into the pan. Let it set slightly around the edges, then gently push the cooked portions towards the center with a spatula, allowing the uncooked egg to flow underneath.
Continue cooking and gently folding until the eggs are mostly set but still slightly moist. If using the optional tomato, add it now.
Sprinkle the grated cheese over the eggs and let it melt for about 30 seconds.
Serve the cheesy scrambled eggs immediately alongside the tuna and cucumber salad. Garnish with optional fresh herbs if using.
💡 Pro Tips:
- 🍳 Want extra fluffy eggs? Whisk them really well before cooking until they look bubbly!
- 🍋 A squeeze of lemon on the tuna salad right before serving makes all the difference - brightens everything up!
- 🧀 Don't have block cheese? Pre-shredded works just fine, just add it with the cream.
- 🌶️ For a little heat, add a pinch of chili flakes to the eggs while they cook!
