Heat olive oil in frying pan over low to medium heat.
Break eggs into a bowl. Whisk with a fork. Add 2 tablespoons of whipping cream and mix well.
Add whisked eggs to pan and lower heat to low.
Once the omelet starts to thicken, add tomatos, spinach, leek and parmesan cheese.
Watch bottom of omelet to make sure it does not over brown. Adjust heat as necessary.
Season with salt, pepper, and cayenne pepper.
Once omelet thickens around vegetables, take spatula and gently fold omelet in half.
Turn heat to low and allow omelet to continue to cook until no longer runny inside and cheese melts. If omelet starts to brown, turn off heat and let the pan sit on the burner and omelet will continue to cook.