Instructions

1. Prepare the omelette filling, if you are using one. This will typically involve grating cheese and chopping herbs, but it may also require sauteing vegetables or cubing ham.

2. Set a frying pan over high heat. When the pan is hot, add a large spoonful of butter.

3. Whisk two duck eggs in a bowl with a drizzle of cream, as well salt and pepper. The eggs should be thoroughly beaten and well-combined with the cream.

4. Pour the beaten duck egg mixture into the pan when the butter is foaming.

5. Tilt the pan so that the duck egg mixture spreads out evenly. Use a spatula to pull the slightly set outside portion of the eggs toward the center, tilting the pan so that the uncooked portion spreads to the edges. Repeat this motion until the eggs are evenly cooked.

6. Spoon the filling, if you're using one, over the duck egg mixture when the eggs are mostly set, or solid. Set the filling so that is forms a line across the omelette just off-center, on the side closest to you.

7. Use a spatula to fold a third of the omelette -- the part closest to you -- toward the center, tilting the pan downward as you do so. Then quickly jerk the pan upward so the omelette rolls back over onto itself and completes the fold.

8. Put the omelette on a plate and serve.