Fresh Spinach Tomato And Bacon Omelet - cooking recipe

Ingredients

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)

Preparation

In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
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.
Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute.
Carefully remove omelet from pan by folding omelet in half. Place on a warm serving plate.
Garnish plates with bacon and fresh seasonal fruit.