Prep the eggs: Crack the eggs into a bowl. Add the heavy cream and a pinch of salt and pepper. Whisk with a fork or whisk until the mixture looks uniform and slightly frothy. You want the whites and yolks fully combined, but don’t beat in too much air.

Make the garlic butter: Set a nonstick skillet over low heat. Add the butter and let it melt gently. Stir in the minced garlic and cook for about 30–45 seconds, just until fragrant. Keep the heat low so the garlic doesn’t brown.

Add the eggs: Pour the egg mixture into the skillet. Let it sit for 5–10 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center. Keep the heat low the entire time.

Stir and fold: Continue to gently stir and fold, scraping the pan as soft curds form. If the eggs seem to be setting too fast, lift the pan off the heat for 10–15 seconds and keep stirring. This helps control the temperature and keeps the texture creamy.

Add cheese (optional): When the eggs are about 80% set and still glossy, sprinkle in Parmesan or cheddar. Fold it in gently so it melts without overcooking the eggs.

Finish and season: Turn off the heat while the eggs still look slightly underdone. Residual heat will finish them. Taste and adjust salt and pepper. Plate immediately and top with chopped chives or parsley if you like.