In a large bowl, combine eggs, cream, and salt. Whisk until eggs are well scrambled.

In a medium non-stick pan, heat ghee over medium-high heat. Add the eggs.

Using a heatproof spatula, very quickly move the eggs around. You do not want the eggs to brown. Keep stirring until there is just a bit of runny egg left.

Arrange the eggs in a single layer in the pan and lay the prosciutto slices in the middle of the eggs.

Gently fold half the eggs over prosciutto.

Push the omelette to the edge of the pan, and using the spatula, gently guide the omelette onto a plate

Garnish with fresh dill.