Sauté spinach in butter, season with sea salt and pepper while cooking. Remove from pan and set aside.
2
Chop bacon into thick pieces (approx 2cm) pan fry and set aside.
3
Combine all other ingredients (eggs, cream, capsicum, tomato), season and add to hot pan (optional: use leftover bacon grease). Cover with lid to cook through faster without burning bottom of omelette.
Once omelette has started to cook add spinach and bacon to one half of the omelette to warm through.
Remove from pan with spatula (support bacon/spinach side) and fold over on plate before serving.