Omelet with Tomatoes
Beat the eggs with the cream and thyme. Rinse and quarter the tomatoes, then thinly slice. Melt the butter in an ovenproof pan.
Pour the egg mixture into the pan, then top with the slice tomato. Season to taste with salt and pepper. Cook on the stovetop for 1-2 minutes, then bake for 4-5 minutes until golden brown. Serve immediately.