Place the eggs, salt, and heavy cream in a bowl and whisk until everything is homogenous. Set aside.

Heat a large skillet over low/medium heat and add the butter.

Once the butter is melted add the egg mixture. Allow the egg to cook for 20-30 seconds. Using a rubber spatula slowly start pulling the edges to the middle. Gently lift the handle of the skillet to move any of the uncooked egg to the parts of the skillet that are empty. Continue doing this until the omelette is mostly cooked. About 4-6 minutes.

Next, add the sliced prosciutto, goat cheese crumbles, and roasted red pepper to one side of the omelette. Slowly fold the opposite side over to close the omelette. Cook for 1-2 more minutes, flip and cook for another 1-2 minutes.

Top with any additional goat cheese and serve immediately.