French omelet with avocado, bacon and cheese

Ingredients:

• 4 eggs
• 1/4 cup heavy cream
• 1 tbsp finely chopped chives + extra for serving
• 1 tbsp finely chopped fresh tarragon + extra for serving
• 1 teaspoon sea salt
• 1 tbsp. crushed peppercorns
• 2 - 3 tablespoons unsalted butter
• 3 thick slices crispy bacon, crispy
• Half a ripe avocado, sliced
• 3 slices Monterey Jack cheese
• Fresh chervil leaves, for serving

Preparation:

1. Preheat oven to 175°C.
2. Crack the eggs into a medium bowl and add the cream. Add the chives, tarragon, salt, and black pepper and whisk until smooth and frothy.
3. Heat a 20 cm (8 in) frying pan over medium heat. Add the butter and reduce the heat slightly. Using a 120 ml (4 fl oz) ladle, pour one portion of the eggs into the pan. Immediately begin stirring with a spatula. This is to warm up the eggs so they set like custard.Continue stirring them so that the eggs don't sit in one place for too long and get fried.
4. As soon as the eggs begin to set, stop stirring. Transfer the pan to the oven for 1.5 minutes; the omelette should still resemble a set custard.
5. Top with bacon, avocado, and cheese. Return the omelet to the oven for 30 seconds to melt the cheese. Using an oven mitt, tilt the pan to the side. Use a spatula to roll the omelet into a log and transfer to a plate. Sprinkle with green onions, tarragon, and chervil.