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1
Preheat the oven to 450 degrees F.
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2
To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer.
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3
Cook over low heat until the butter separates.
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4
When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat.
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5
Set aside
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6
Cook's note: I like to clarify the butter because whole butter has milk solids that will burn.
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7
This gives your omelette dark spots.
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8
Crack the eggs into a medium mixing bowl and pour in cream.
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9
Add pepper and whisk until well incorporated and foamy.
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10
Preheat the pan over medium heat.
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11
When the pan is heated, add 2 or 3 tablespoons of clarified butter.
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12
Turn the heat down slightly.
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13
Using a 4-ounce ladle, add 1 ladle of eggs into the pan.
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14
Using a spatula, start stirring quickly.
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15
Cook's note: This is to heat the eggs through so they set like a custard.
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16
Keep swirling them around so the eggs aren't in 1 spot long enough to burn.
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17
Once the eggs begin to set, stop stirring.
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18
Put the pan in the oven and cook for 1 1/2 minutes.
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19
When you remove the omelette from the oven it should still have a soft custard touch.
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20
Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
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21
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.
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22
Serve with roasted mushrooms and watercress.
