Optional: pre-cooked stuffing (such as mushrooms and spinach)
Optional: grated cheese (such as mozzarella)
Hand mix the eggs and cream until fully blended with a coiled spring whisk (about 1 minute). Add two pinches of seasoned salt to the mixture. Start with a medium-to-high heat in an 8" non-stick frying pan (one omelet per pan) and add 1 teaspoon of salted butter and olive oil to cover the surface of pan. Immediately after adding the egg mixture, top it with your pre-cooked stuffing as well as any grated cheese. Cook until lightly browned on the bottom, rolling back edges and shifting uncooked portions to sides. Never allow it to stick to the pan. Slide the omelet onto a plate and fold over (to hide the stuffing).
The Secrets: Use a coiled spring whisk to mix the eggs and cream. Use salted butter because unsalted cooks differently. Also use olive oil to ensure the edges don't stick to the pan. Make sure the omelet keeps sliding as you shake the pan. Do not overcook the eggs because they'll become rubbery (moisture is forced out. Use brown or organic eggs for a deeper yellow yolk.