The Ultimate Omelette

Directions

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.