Directions

• whisked together two eggs with a “drop” of heavy cream, which equated to about 1 teaspoon
• Heat a non-stick pan over medium heat. Add in some butter (about 1/2 tablespoon) and move it around to coat.
• When the egg mixture is cooked around the edges (about 1 minute), add your fillings. “My favorite omelet has caramelized onions and Boursin cheese,” says Varas. “That’s a pretty classic French omelet.” Try spinach, cherry tomatoes, and feta cheese for another effortless combination.
  Not sure how to caramelize onions? It’s easy! Slice up an onion real thin. On very low heat, melt 1 tablespoon of butter then add the onion slices. Continually stir on low for at least 20 minutes.
• Using a spatula, fold the eggs in half. If the egg mixture isn’t cooked all the way in the middle, this is okay! Vargas even recommends it, saying the omelet should be “nice and moist.” In total, the omelet should cook for 3 minutes.