Fresh Spinach Tomato And Bacon Omelet

• 3 jumbo eggs (Brown)
• 1/4 teaspoon fine sea salt
• 1 pinch white pepper
• 1 tablespoon heavy cream
• 1 tablespoon unsalted butter
• 3 slices pepper bacon (1-slice chopped)
• 1/4 cup plum tomato (Chopped)
• 1/2 cup Baby Spinach (Blanched)
• 1/2 teaspoon garlic (Minced)
• 2 tablespoons parsley (Chopped)
• 2 tablespoons chives (Chopped)

1. In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
2. In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
3. Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute.
4. Carefully remove omelet from pan by folding omelet in half. Place on a warm serving plate.
5. Garnish plates with bacon and fresh seasonal fruit.

eggs, salt, white pepper, heavy cream, unsalted butter, pepper bacon, tomato, baby spinach, garlic, parsley, chives

Taken from www.food.com/recipe/fresh-spinach-tomato-and-bacon-omelet-479008 (may not work)