Preparation

In a bowl, whisk together eggs (2), heavy cream (1 Tbsp), and a pinch of salt and pepper. Set aside.

In a small skillet over medium heat, cook ground beef (¼ cup) until browned and cooked through. Season with onion powder (½ tsp), garlic powder (½ tsp), and mustard powder (¼ tsp). Remove from heat and set aside.

In a clean nonstick skillet over medium-low heat, melt butter (1 Tbsp). Pour in the egg mixture and cook undisturbed for 1–2 minutes until the edges begin to set. Gently lift the edges of the omelette and tilt the pan to let uncooked egg flow underneath.

Once mostly set, sprinkle one half with cooked beef mixture, shredded cheddar (2 Tbsp), shredded lettuce (¼ cup), chopped tomato (½ small tomato), and diced pickles (1 Tbsp, if using). Fold the omelette over and cook for another 30 seconds until the cheese is melted.

Slide the omelette onto a plate and serve hot.