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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.