Cream Cheese& Tomato Omelet

6 eggs

1/4 cup cream

salt black pepper 1/4 cup butter

6 ounces cream cheese -- cubed

2 whole fresh tomatoes -- peeled, seeded, chop

Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cheese over top. Fold in half. When bottom is brown, flip over and brown other side.