Combine the eggs with the cream, pepper, and salt, and beat lightly. In your favorite omelet pan, melt the butter. Pour the eggs into the pan. Scatter your mushrooms fillings on the eggs, in the center. As the eggs set on the outer edges of the pan, use a fork (or a wooden spatula if you are using a non-stick pan) and draw them toward the center of the pan.

Repeat and shake the pan to allow the uncooked liquid to set and cook. Repeat until the egg almost forms a large pancake. With a spatula, lift up and fold. When the omelet sets, slide it onto a serving dish; fold a second time and roll the non-stick on the serving plate. Serve immediately.