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.