omelet with browned butter and sage

I was wanting a quick lunch and figured eggs would be fast and easy.  I have a rack of seedlings under lights in my living room and decided to sacrifice a few of the sage leaves for my lunch.  I had started the sage plants in a couple different groups.  The earliest ones are already potted up in the greenhouse and I have some smaller ones that will be potted today or tomorrow with inch long leaves that were perfect for today's lunch.  The fresh herbs were just right for this omelet.   I have never been a great omelet maker.  Mine are never neatly rolled thin layers of egg, mine is kind of a folded scrambled egg pancake. 

Omelet with Browned Butter and Fresh Sage

1 Tbsp butter
3-4 large eggs
Splash of heavy cream (approximately 1-1 1/2 Tbsp)
Salt
Pepper
herbs, torn (6-7 smallish sage leaves)

Heat a small skillet over medium high heat.  While the pan is heating crack the eggs into a bowl with the cream and break the yolks with a fork and whip with the fork until the eggs and cream are well mixed.  When the pan is hot add the butter and it should quickly start to turn brown.  Immediately add the egg mixture and stir the eggs around a bit and then stop stirring a let them set into a flat disk.  Salt and pepper. When the bottom is set and starting to brown gently turn the eggs over to cook the other side adding the herbs to the top on one half.  When the bottom is about set fold the omelet with the herbs inside.  Slide the omelet from the pan onto the plate and if desired, top with an dab of butter and garnish with a few pieces of sage.  .