Heart Omelette

Instructions

1. 1

   Whisk eggs with a splash of heavy cream, salt, and pepper until smooth. Let sit 2–3 minutes so the mixture slightly thickens.

2. 2

   Heat a nonstick pan over medium. Add enough olive oil to lightly coat the surface (no pooling).

3. 3

   Arrange halved cherry tomatoes cut-side down into a heart shape. Cook 1–2 minutes until softened and lightly set against the pan.

4. 4

   Spoon 1–2 tablespoons of the egg mixture into the center of the heart. Let it set for 20–30 seconds to create a base.

5. 5

   Slowly pour the remaining egg mixture into the center, pouring low and gently so it stays inside the tomato frame.

6. 6

   Reduce heat to medium-low, cover with a lid, and cook until the eggs are just set on top, 1–2 minutes.

7. 7

   Give the pan a gentle shake to ensure the omelette releases, then slide directly onto a plate.