Preheat the oven to 450 degrees F.

To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside

Cook's note: I like to clarify the butter because whole butter has milk solids that will burn. This gives your omelette dark spots.

Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.

Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly.

Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in 1 spot long enough to burn.

Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.

Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.

Cook's note: Using an oven glove to hold the handle, tip the pan sideways and roll the omelette onto a plate with a spatula.

Serve with roasted mushrooms and watercress.