- Blanch the fiddleheads in boiling salted water for about 2 minutes. Drain and rinse under cold running water. Set aside.
- Brown the bacon in a skillet over medium heat. Pour off the rendered fat. Add the onion and sauté until tender. Add the fiddleheads and chives. Sauté for 1 or 2 minutes. Season with salt and pepper. Set aside.
- In a bowl, whisk togheter the eggs, cream and parsley. Season with salt and pepper.
- Melt the butter in 2 preheated 12-inch (30 ml) non-stick skillets. Pour half the eggs into each skillet. Cook over medium heat for 1 to 2 minutes, using a spatula to pull apart the omelets and let the uncooked eggs run to the bottom. When the edges (not the centre) of the omelets are almost done, sprinkle 1 side of each with half of the filling and half oh the Gruyère. Using the spatula, fold the omelets over the filling and slide onto plates.