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1
Preheat the oven to 350 degrees F.
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2
In a large bowl, whisk together the eggs, cream, salt, and black pepper.
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3
Spray a large, rimmed baking sheet with cooking spray.
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4
Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
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5
Spray the parchment paper with cooking spray and pour the eggs into the sheet pan.
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6
Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
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7
Remove the eggs from the oven when they are set and sprinkle the cheese on top.
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8
Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
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9
Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
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10
Preheat the oven to 400 degrees F.
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11
On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper.
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12
Toss the mixture to evenly coat.
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13
Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
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14
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
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15
Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
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16
In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil.
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17
When the butter is melted, add the onions.
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18
Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes.
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19
Season the onions with salt, and pepper, to taste.
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20
In a large bowl, gently stir together the potatoes, onions and bacon.
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21
Turn the mixture out onto a platter and serve warm.
