In a separate bowl, whisk your eggs and heavy cream together - add the salt and pepper to taste.

Cut your asparagus into 1/4 inch pieces and sauté in a skillet with some olive oil for about 2 minutes and set aside, add you mushrooms cut into the same size and sauté those in the same skillet.

Cook your bacon and cut those into the same size as your asparagus and mushrooms.

With your skillet on med-hi, add your whisked eggs and let it sit for about 1 minute. Pull your omelet to the side and allow the uncooked egg to fall onto the skillet. Do that for about 3 minutes until you get a firm foundation of egg.

Now add your vegetables, bacon and your goat cheese and fold the omelet in half. Cover your skillet and let it bake for 3 minutes or until it is cooked all the way through. You can also turn it over if you don't want to cover it.

Serve with a chilled glass of orange juice and enjoy.