Melt 1 oz.
of butter in the top of a double saucepan.
Separate the whites from the yolks of the eggs; beat the yolks in a bowl with thick cream, salt and pepper.
Whip the whites, not too stiffly; combine yolks and whites again and, adding the melted butter, mix very quickly and lightly.
Melt the rest of the butter (1 oz.) in the omelette pan, pour in the mixture and make the omelette as usual.
Serve at once.