Blackstone Omelette in 25 Minutes

Instructions:

1. In a stainless steel mixing bowl, combine eggs, heavy cream, salt, and pepper. Whisk vigorously until no streaks of white remain and the mixture is slightly frothy.
2. Chop the precooked bacon, onions, and peppers into uniform, small pieces.
3. Preheat the Blackstone griddle to medium-high and apply a thin layer of vegetable oil.
4. Sauté the diced onions and red bell peppers on the hot surface for 3–4 minutes until onions are translucent and peppers are slightly charred.
5. Add the chopped bacon to the vegetables for 1 minute to render fat and crisp the edges, then slide the mixture to the cooler side of the griddle.
6. Melt the butter on the medium-heat zone until it foams.
7. Pour the egg mixture onto the buttered surface, using a spatula to spread it into a wide oval.
8. As the edges begin to set and lift, sprinkle the shredded cheddar cheese and the sautéed filling over one-half of the omelette.
9. Once the bottom is golden and the top is mostly set but still slightly moist, use wide spatulas to fold the empty half over the filling. Hold for 30 seconds to melt the cheese.