Instructions: In a large mixing bowl, beat together the eggs, heavy cream, onion powder, basil, parsley flakes, and celery seeds until well-blended and frothy. This recipe provides three eggs for each of four persons; so youll need to either divide your cooking efforts in half and do it twice, or get two skillets ready for cooking the eggs simultaneously.

Either way, melt one tablespoon of butter in a non-stick skillet over medium heat.

Add half the egg mixture, and let the eggs cook until they are just set at the edges; then lift the edges a bit and swirl the skillet so the uncooked eggs are evenly distributed over the pan surface. When the eggs are completely set, remove the skillet from the heat and place 2 slices of cheese on half the cooked eggs in each skillet. Fold the omelet in half over the cheese, and serve half of it to each of two people.

If youre using a single skillet, repeat the process with the remaining ingredients.

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