In a mixing bowl, beat the egg yolks until creamy.

In another bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the egg yolks.

Stir in the heavy cream or rich milk and season the mixture with salt and pepper to taste.

Heat a well-oiled omelette pan over medium heat.

Pour the egg mixture into the pan and cook slowly until the bottom is lightly browned.

Transfer the pan to the upper grate in a preheated hot oven.

Cook in the oven for a few minutes until the top is set and slightly browned.

Carefully fold the omelette in half using a spatula and slide it onto a serving platter.

Garnish with chopped parsley and serve hot.