- 6 strips bacon
- 10 stalks asparagus, trimmed
- 1 teaspoon vegetable oil, or as needed
- 1/3 red onion, diced
- 1/2 tomato, diced
- 3 button mushrooms, sliced
- 5 eggs
- 3 tablespoons heavy whipping cream
- 1 pinch freshly ground nutmeg
- salt and ground black pepper to taste
- 1/2 cup grated mozzarella cheese
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon pieces.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender yet firm to the bite, 2 to 3 minutes. Drain.
- Heat vegetable oil in a skillet over medium-high heat; saute onion, tomato, and mushrooms until tender, about 5 minutes.
- Whisk eggs and cream together in a bowl; add bacon, sauteed vegetables, asparagus, nutmeg, salt, and pepper.
- Pour egg mixture into an oven-proof nonstick skillet and cover skillet. Cook over medium-low until cooked through, 10 to 12 minutes. Sprinkle mozzarella cheese over omelette.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil omelette in the preheated oven until a golden crust starts to form on the top, about 2 minutes.