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PdfWhisk your heavy cream, eggs, and bacon together until blended well.
Put a skillet over medium-high heat, adding in your olive oil.
Sauté your onion until it's tender, which should take three minutes.
Pour the egg mixture into your skillet, swirling it and allowing it to cook for a full minute.
Lift the edges up so that the uncooked egg flows to the underside, and allow it to cook for two more minutes.
Sprinkle on your artichoke hearts before flipping your omelet, cooking for another four minutes. Your egg should be firm and then flip the omelet again.
Remove from heat, and then season before serving.