Folded Cheese Omelet

Take your breakfast or brunch to the next level with this simple omelette recipe.
In a large bowl, whisk together the eggs, cream, and salt until smooth.Preheat an 8-inch non-stick skillet with sloping sides over medium-high heat for 1 minute. When it's hot, add the butter and tilt the pan to coat evenly. When the butter is foaming, pour the egg mixture into the pan and stir until it spreads around the edges of the pan.When the egg mixture begins to solidify at the bottom, lift one edge with a heat-resistant flexible spatula and tilt the mold so that the raw mixture that lay on top flows out from the bottom. Continue to lift the edges of the omelet and tilt the pan, skirting it from all sides, until the raw egg mixture stops leaking from the bottom and the top is slightly moist, about 2 minutes in total.Sprinkle the cheese either with a strip in the middle if you plan to divide the omelet into three parts, or on top of the half if you fold it in half. Loosen the omelet with a spatula. For the third time, fold one edge over the cheese strip in the middle; flip the pan to place the omelet, first folding the edges, on a warm plate, turning the remaining edge over the filling as the omelet leaves the pan. Flip the pan to place the omelet cheese side first on a preheated plate; flip half over the top of the cheese as the omelet leaves the pan.Cooking an omelet with plain cheese in rolls:When the egg mixture is set on the bottom of the mold, lift the edges with a spatula and tilt the mold so that the raw egg flows under it. Continue the process, working the edges of the mold until the raw egg mixture stops leaking from the bottom and the top is still wet.Sprinkle a strip of cheese in the center of the omelet, in line with the pan handle. Using a spatula, cover the cheese strip with one side.Run a spatula under the omelet to loosen, and tilt the pan to place the omelet, first bending the edges, on a warm plate. Flip the filling over with the remaining edge as the omelet leaves the mold.