Omelet with Cheese

Name: Omelet with Cheese
Ingredients: 6 whole Eggs; 4 ounces Parmesan cheese, grated (Approximately 1 cup grated); 2 tablespoons Butter (Original recipe calls for 4 ounces (1 stick), which is excessive by modern standards. Use enough to coat the pan generously.); 2 tablespoons Heavy cream (Described as a 'small quantity' in original text); 0.5 teaspoon Salt (Adjust to taste); 0.25 teaspoon Black pepper (Freshly ground preferred)

A rich and savory omelet incorporating grated Parmesan cheese and a touch of cream, based on a classic Anglo-Indian recipe.

Ingredients

6 whole Eggs
4 ounces Parmesan cheese, grated (Approximately 1 cup grated)
2 tablespoons Butter (Original recipe calls for 4 ounces (1 stick), which is excessive by modern standards. Use enough to coat the pan generously.)
2 tablespoons Heavy cream (Described as a 'small quantity' in original text)
0.5 teaspoon Salt (Adjust to taste)
0.25 teaspoon Black pepper (Freshly ground preferred)

Instructions

1Crack the eggs into a mixing bowl and beat them well until yolks and whites are fully combined. Add the cream, salt, and pepper, and whisk to incorporate.
2Stir the grated Parmesan cheese into the beaten egg mixture until evenly distributed.
3Place a frying pan over medium heat and add the butter. Allow it to melt and foam slightly, ensuring it coats the bottom of the pan.
4Pour the egg and cheese mixture into the hot pan. Let it set for a moment, then gently lift the edges to allow uncooked egg to flow underneath. Cook until the bottom is golden and the top is mostly set but still slightly moist.
5Fold the omelet in half or roll it carefully. Slide it onto a warm plate and serve immediately.