The Ultimate Omelette

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer.

3. 3

   Cook over low heat until the butter separates.

4. 4

   When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat.

5. 5

   Set aside

6. 6

   Cook's note: I like to clarify the butter because whole butter has milk solids that will burn.

7. 7

   This gives your omelette dark spots.

8. 8

   Crack the eggs into a medium mixing bowl and pour in cream.

9. 9

   Add pepper and whisk until well incorporated and foamy.

10. 10

    Preheat the pan over medium heat.

11. 11

    When the pan is heated, add 2 or 3 tablespoons of clarified butter.

12. 12

    Turn the heat down slightly.

13. 13

    Using a 4-ounce ladle, add 1 ladle of eggs into the pan.

14. 14

    Using a spatula, start stirring quickly.

15. 15

    Cook's note: This is to heat the eggs through so they set like a custard.

16. 16

    Keep swirling them around so the eggs aren't in 1 spot long enough to burn.

17. 17

    Once the eggs begin to set, stop stirring.

18. 18

    Put the pan in the oven and cook for 1 1/2 minutes.

19. 19

    When you remove the omelette from the oven it should still have a soft custard touch.

20. 20

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

21. 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.

22. 22

    Serve with roasted mushrooms and watercress.

* Per serving · 4 servings · Values may vary.