Finely chop the vegetables, place them in a microwave-safe bowl with the butter, and microwave in 30-second intervals until the onion is tender. Add the eggs, cream or milk, salt, pepper, shredded cheese if using, and 1 teaspoon chopped parsley (optional). Beat lightly with a fork.

Microwave for 1 minute, remove and stir, then cook for another 30 seconds. Cooking time may vary depending on your microwave. Cook until the eggs are set but still moist. Spread butter on a piece of toast.