Light and Fluffy Omelets

1. 1

   Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute.

2. 2

   Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat.

3. 3

   Pour the egg mixture into the pan.

4. 4

   Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture.

5. 5

   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.

6. 6

   Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2.

7. 7

   Carefully slide the omelet out of the pan onto the plate.

8. 8

   Serve immediately.

9. 9

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

No additional tips available.