Beat eggs and mix with cream, salt, nutmeg and pepper and set aside.
Heat butter in pan and cook mushrooms and onion over medium heat until soft and fragrant. Add in prepared spätzle and toast for 2 to 3 minutes or until browning begins. Season with salt and pepper to taste.
Add chopped parsley and egg mixture. Cook over low heat and stir until eggs are cooked. Garnish with parsley.