While your saute pan is on medium high heat, whisk eggs briskly in a bowl. You have the option of adding cream or milk for fluffier eggs. Season with salt and pepper. Once the pan is hot, throw in a pad of butter and swirl all around the edges of the pan until evenly coated. Pour in egg mixture. You will want to see the edges start to bubble, at this point turn the heat to medium and slowly swirl egg around until it starts to cook. It is perfectly ok to move the pan on and off the heat as to not brown the bottom. After a few minutes, use your spatula to gently move the edges away from the pan. The top of the omelette should be cooked with a bit of sheen still left without pooling with raw egg and able to move freely. As you tip the pan away from you, use the curve of the pan and your spatula to gently flip omelette over itself once, then once more. 

If you decide to use creme fraiche, you may want to cool the omelette just a bit so that it doesn't slide off. Top with generous amounts Bacon Trout Roe, chopped chives and fresh cracked black pepper.