In a non-stick sauté pan, cook the butter (or olive oil), garlic, and onion over medium heat. Cook until the onion is soft and the garlic is starting to brown, which will take about three to four minutes.
Transfer the onion and garlic to a large bowl. Add to this bowl the eggs, cream, salt, pepper, and parmesan cheese. Mix well.
Then add the egg mixture to the pan, stirring well, until the eggs are scrambled soft, which will take about three minutes using medium-high heat.
FOR THE SAUCE:.
In a small non-stick saucepan, cook the cream over medium heat until the cream is reduced by a third. This will require about five minutes. Add the grated parmesan cheese and stir well until the cheese is completely melted. The sauce is now ready to be used. Keep warm over low heat.
Serve the sauce spooned over the scrambled eggs and garnish with a sprinkling of chopped parsley.