Special equipment: 1 (9-inch) non-stick saute pan Heat resistant spatula 4-ounce ladle
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
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.
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.
Serve with roasted mushrooms and watercress.
The individual omelettes (3 eggs) need to be cooked individually. I like to clarify the butter because whole butter has milk solids that will burn. This gives your omelette dark spots. 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. 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.