Cheese Soufflé Omelette

Instructions

1. Separate the eggs
   Separate the eggs into two medium bowls, with whites in one bowl and yolks in another. Allow them to come to room temperature for about 5 minutes.
2. Beat the egg whites
   Add cream of tartar to the egg whites. Using an electric mixer, beat the whites until stiff peaks form but they're still glossy. This usually takes 2-3 minutes at high speed.
3. Prepare the yolk mixture
   Whisk the egg yolks with heavy cream, salt, and pepper until pale and slightly thickened. Gently fold in the chopped herbs.
4. Combine the egg mixtures
   Using a rubber spatula, gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the whites. Stop when just barely combined with some streaks still visible.
5. Cook the omelette
   Heat butter in a 10-inch non-stick skillet over medium heat until foaming. Pour the egg mixture into the pan, spreading it evenly. Sprinkle the grated cheeses over the top. Cook for 2 minutes until the bottom is set but the top is still soft.
6. Finish in the oven
   Transfer the pan to a preheated broiler and cook for 1-2 minutes until the top is lightly golden and the cheese has melted. Watch carefully to prevent burning.