French Omelette with Sweet Peppers, Smoked Salmon and Gruyère

Preheat your oven to 375° F.

Separate the yolks and the whites of the egg, being careful to prevent any bit of the yolk from dropping into the whites. Add the cream, herbs, salt and pepper to the yolks and beat well.

Heat a sauté pan over medium high heat and melt the butter. Cook the shallots for 1 minute and add the bell peppers. Sauté for 1 or 2 minutes or until the bell peppers are tender but still colorful. Season with a pinch of salt and pepper and remove from the pan.

Beat the egg whites until soft peaks form. Stir 1/3 of the whites into the yolk mixture to lighten it. Then carefully fold the remaining whites into the mixture until well blended.

Heat the olive oil in an 8-inch omelette pan over medium heat. Pour the egg mixture into the pan and smooth the surface. Run a rubber spatula around the edges and lightly under the mixture as it begins to cook to prevent it from sticking to the sides. Let it cook about 1 to 2 minutes, until the sides begin to bubble lightly. Place the bell pepper mixture evenly over one half of the surface of the eggs. Top that with the salmon, capers and the Gruyére cheese.

Place the pan in the oven and cook until the eggs are slightly firm throughout and the cheese is melted, about 4 minutes.

Remove the pan from the oven and fold the omelette onto a serving platter.