Whip up with the fork eggs, cream, and spices.



Heat at least a tablespoon of butter over a high flame...swish around to cover the bottom and sides of the pan.



Pour in the egg mixture and manipulate the pan to spread it out over the entire pan.  Even out the eggs so that whatever still remains liquid is moved to any available low spot.



You are actually making is a kind of custard or egg pudding which by careful manipulation of the pan will all set more or less at the same time.  This is not the kind of omelette produced by patent folding omelette pans which are spongy and not custardy.



When it's almost but not quite gelled, put the cheese or whatever other items you want to add in the center of the circle.



If there's enough residual butter under the egg, it should not be difficult to flip the whole thing over on to itself.  Remember, it's all in the wrist...but if not, use a fork or spatula to make it look like the picture.  The final cooking will result from the residual heat in the egg itself.



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