Ingredients

3 large eggs
2 tablespoons heavy cream
1/8 teaspoon salt
Pinch ground white pepper
1 tablespoon unsalted butter, melted
*3 tablespoons grated cheese, such as cheddar or Swiss (optional)

Instructions

Place the
eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan
over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the
pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once
the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so
that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber
spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
Serve immediately.

*If you want a cheesy omelet, sprinkle grated cheese over top of the omelet just before folding in 1/2.