3 large eggs
1 Tablespoons heavy cream or A2 milk (optional)*
1/4 Teaspoon salt
1 Teaspoon fresh PARSLEY* or chives
1 Tablespoon butter, ghee (or Suitable dairy free spread)
Using a fork, whisk eggs, cream, salt
Melt butter in a medium pan over medium heat. Pour in the eggs. Cook 1 minute without stirring.With a spatula or spoon, gently turn the eggs from bottom to top, scraping around all edges. Eggs should not brown
When eggs form soft and creamy small curds, turn onto warm plates and serve sprinkled with fresh parsley or chives.