3 T Heavy Cream (Chilled)
5 Large Eggs Room Temperature
1/4 t salt
2 T Unsalted Butter
1/2 C Shredded Sharp Cheddar
Filling

Adjust to Middle Rack 400

With Electric Mixer on medium High beat cream into soft peaks (about 2 mins).

Set aside Beat Eggs salt in different bowl on high speed until frothy and eggs have trippled in size (about 2 minutes).

Gently Fold whipped cream into eggs.

Melt butter in 10 skillet over medium low. Swirl to coat bottom. Add egg mixture and cook until edges are nearly set (2-3 min). Sprinkle with 1/4 C Cheese and half filling (if using).

Transfer to Oven. Bake until eggs are set and edges begin to brown (6-8 min)

Remove pan. Sprinkle remaining cheese and filling. Let sit covered until cheese melts (1 min).

Tilt pan and use spatula to push half onto cutting board. Tilt skillet so omlet folds over itself.

Original Recipe from Cook's Country