Beat the eggs with the cream, Parmesan, salt and pepper. Wash the spring onions and cut into fine rings. Reserve 1-2 tbsp on the onions.
Heat 1 tbsp oil in a pan. Add a quarter of the egg mixture and sprinkle with a quarter of the spring onions. Allow to cook over a medium heat, then turn and brown lightly on the other side. Repeat with all four omelettes and keep warm.
Meanwhile, wash the spinach and wilt in a pan over a high heat, drain in a sieve, rinse in cold water and drain well.
Squeeze well and loosen up with a fork. Season with salt, pepper and nutmeg.
Fry the bacon in a non-stick pan until crisp.
Season the sour cream with lemon juice, salt and pepper.
Place the omelettes on warm plates, cover half with spinach, add 2 slices of bacon to each and sprinkle with a dash of sour cream. Sprinkle with the parsley.
Fold the omelette, garnish with reserved spring onions and serve.