Wash and halve the tomatoes, cut out the stalk base. Cut into wedges. Drain the mozzarella and cut into 1 cm thick slices. Pluck some parsley leaves and finely chop the rest. Whisk the eggs with the cream. Season well with chopped parsley, salt and pepper.
Froth the butter in a very large pan or two medium-sized pans. Pour in the egg mixture and let it set for a short time.
Place the tomatoes, mozzarella and the parsley leaves on the omelette. Scatter the lemon pepper over the top, cover and cook for another 3 minutes over a mild heat.
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