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In a medium mixing bowl, whisk the eggs, cream, and spices together until frothy. Beat again before adding to the pan.
Heat an 8 or 9-inch nonstick skillet over medium heat. Add the butter to melt.
When the butter starts to foam, add the frothy eggs (re-whisk). Stir a couple of times with a rubber spatula, then let them rest for 30 seconds without stirring, so the bottom can slightly set.
Use a spatula to gently pull the edges of the eggs toward the center of the pan, then tilt the pan to let the uncooked egg liquid fill the gaps. Repeat a few times, moving around the pan, until the eggs stop running and the bottom is set.
Remove the pan from the heat. Sprinkle the cheese over half of the omelette, then top with your cooked fillings.
Use a large spatula turner to gently fold the omelet in half over the toppings. Tilt the pan and use a spatula to nudge it onto your plate. Best served immediately.