Wash out an empty jar (I use an old vegemite jar, but a peanut paste is about the right size).
Put a skillet onto a burner to start getting the pan hot. You can put a little bacon fat/lard in the pan because eggs cooked in a little pork fat tastes awesome.
Crack your egg(s) and/or whites into the jar. Add the Heavy Cream. Use a pair of kitchen scissors to quickly cut up the parsley and chives into the jar, then screw the lid on and shake the jar until the cream is well mixed into the eggs.
Pour the mix into the hot skillet and turn the skillet slowly allowing the liquid egg to fully set. This top side will be the eventual outside of the omelet, so season with salt (which will also encourage the egg to set).
Once the egg has set, run a flipper utensil around the outside of the omelette so it breaks its adhesion to the skillet.
Flip the omelette in the pan and turn off the heat letting the momentum of the pan finishing the cooking.
Add cheese, ham and sliced avocado
Fold the edges of the omelette over the contents and smear a little butter on the outside of the omelette which will melt and make the dish glossy and moist.