Preheat oven to 350F (180 C). Beat eggs and cream until well mixed and frothy. Add in finely chopped vegetables and lobster (or protein of choice) if using.
Heat an oven proof skillet (cast iron works well) and melt a tbsp.of butter. Pour in the egg mixture and cook over medium high heat until the edges begin to set.
Place skillet into preheated oven and continue to bake until the top has set, approximately 10 to 12 minutes. Remove from oven, transfer to a cutting board and cut into wedges, serve with a leafy salad. Perfect for a light lunch or brunch.