12 eggs, separated
1/3 c. heavy cream
Nutmeg, salt, and white pepper to taste
3/4 c. grated Gruyere cheese
Fresh minced parsley

In a large bowl beat 12 egg yolks well. Add cream, nutmeg, salt and pepper and beat a few more seconds. In another large bowl, beat 12 egg whites with a pinch of salt until they hold stiff peaks. Stir the yolk mixture into them carefully with Gruyere cheese.

In a 12-inch skillet, heat 1/2 tick butter over moderately high heat and pour in the egg mixture. Stir the mixture for a few seconds and transfer the omelet to a preheated moderately hot oven (375 degrees) for 8 minutes, or until it is puffed and set. Slide the omelet, folding it in half, onto a heated platter and sprinkle with minced parsley. Serve the omelet with toast and butter.