Cook 2 ounces of chorizo in a pan over medium-high heat (chorizo is pretty fatty so you most likely won't need oil).

In a bowl, whisk together the eggs, spinach, heavy cream and onions. In a separate pan, pour the egg mixture into a non-stick pan over medium heat.

When the eggs are firm, flip the omelet and cover to set the eggs.

Sprinkle cheese on the other side and cover until cooked.

Add the chorizo mixture to the folded omelet.

Top your finished omelet with sour cream, avocado, bacon, and any leftover chorizo.