Created by a California miner who struck gold in the 1800s (or so the story goes), this extravagant omelet melds the opulence of oysters with the familiar richness of bacon.
Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.