Preheat the oven to 350 degrees F.

In a large bowl, whisk together the eggs, cream, salt, and black pepper.

Spray a large, rimmed baking sheet with cooking spray. 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.

Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.

Remove the eggs from the oven when they are set and sprinkle the cheese on top.

Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.

Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.

Preheat the oven to 400 degrees F.

On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.

Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.

In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.

In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.