Directions
In a medium bowl, whisk together the eggs, heavy cream, a pinch of sea salt, and black pepper until smooth and slightly frothy.
Stir in the chopped cooked bacon and set aside.
Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.
Add the chopped onion and sauté for about 3 minutes, until softened and translucent.
Add the chopped artichoke hearts to the skillet and cook for another minute to warm them through.
Spread the onion and artichoke mixture evenly across the bottom of the pan.
Pour the egg and bacon mixture evenly over the vegetables in the skillet.
Reduce the heat to medium-low.
Cook for 4-5 minutes, occasionally lifting the cooked edges with a spatula to allow the uncooked egg to flow underneath.
Once the omelet is mostly set but still slightly wet on top, carefully slide it onto a large plate.
Place the skillet upside down over the plate, and confidently flip them together so the omelet returns to the pan, uncooked side down.
Cook for another 2-3 minutes until fully set.
Slide the finished omelet onto a cutting board, cut into four wedges, and serve immediately while hot.
Don't over-whisk the eggs!
Mix just until the yolks and whites are combined and slightly frothy. Over-mixing can result in a tough, dense omelet.
