Directions
In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until light and frothy.
Set aside.
Place a small non-stick skillet over medium-high heat.
Add the chopped bacon and cook, stirring occasionally, until golden and crisp, about 5-7 minutes.
Using a slotted spoon, transfer the crispy bacon to a small bowl, leaving about a teaspoon of bacon grease in the skillet.
Return the skillet to medium heat.
Add the diced mushrooms and cook until they are softened and browned, about 3-4 minutes.
Pour the whisked egg mixture into the hot skillet.
Let it cook undisturbed for about 30-60 seconds, until the edges begin to set.
Gently push the cooked edges toward the center with a spatula, tilting the pan to allow the uncooked egg to flow underneath.
Continue until the omelet is mostly set but still slightly moist on top.
Sprinkle the cooked bacon, sautéed mushrooms, and shredded Swiss cheese over one half of the omelet.
Carefully fold the other half of the omelet over the fillings.
Let it cook for another 30 seconds, until the cheese is fully melted.
Gently slide the omelet onto a plate and serve immediately.
