Separate eggs, placing whites in large bowl and yolks in medium bowl.
With electric beater at high speed, beat egg whites until stiff peaks form when beater is slowly raised.
With same beater, beat egg yolks well. Beat in cream, ½ tsp salt, and dash of pepper.
Slowly heat 11 inch skillet. Add butter and heat until it sizzles (do not brown).
Pour in egg yolk mixture. When it begins to set (5 to 10 seconds), add beaten egg whites. Quickly fold into yolk mixture with wire whisk or spatula.
Cook over medium heat, shaking skillet gently, until omelette is puffy and almost set - about 3 to 5 minutes.
With wide spatula, quickly loosen omelette from side of skillet. Tilt skillet and fold omelette in half. Slip onto serving platter and serve at once.