Place the eggs, heavy cream, salt, and pepper in a blender and mix on high speed until very frothy, about 1 minute.
Heat a skillet over medium heat and, when hot, add the butter. When the butter has melted, swirl to coat.
Pour the egg mixture into the skillet.
Using a rubber spatula, stir continuously and scrape down sides to cook the mixture evenly.
After about 30 seconds, once the mixture resembles wet scrambled eggs, use the rubber spatula to smooth the eggs so that they are an even thickness throughout.
Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in half.
Carefully slide the omelet out of the skillet onto a plate.
YIELD: 1 serving