Яичница "Итальянское утро"

1.In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.

2.In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

3.Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Season with salt and pepper to taste. Remove the shrimp from the skillet and set aside with the bacon.

4.In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.

5.In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low heat. Pour the egg mixture into the skillet and gently stir with a spatula, allowing the eggs to cook slowly and evenly. Cook for about 3-4 minutes until the eggs are just set but still creamy.

6.Once the eggs are almost cooked, add the crispy bacon and shrimp back into the skillet, folding them gently into the eggs. Sprinkle the grated Parmesan cheese on top and let it melt for about 1 minute.

7.Remove the skillet from heat and garnish with freshly chopped parsley before serving.