Omelets

• 3 large eggs
• 2 tablespoons heavy cream (optional)
• salt
• freshly ground pepper</

Use a fork to beat the eggs with the cream. The cream gives the omelet a melting, custardlike consistency and makes it harder to overcook and toughen the eggs. Then add the salt and pepper. The egg should be well broken up but they don’t have to look perfectly homogenous. When making more than 1 omelet, keep the others warm on plates in a low oven.