Espresso and Lime

1 Whisk 5 large eggs, 2 tablespoons of heavy cream and a big pinch of salt and black pepper until smooth and fully combined
2 In a medium bowl, combine 1/3 cup of finely diced red onions, 1/3 cup of quartered cherry tomatoes, 1/2 cup of thinly sliced spinach, 1/3 cup chopped fire roasted red bell peppers, 1/8 cup of thinly sliced kalamata olives and 1/8 cup of crumbled feta and set aside for now
3 Place a large non-stick skillet over medium heat and grease with 1-2 tablespoons of extra virgin olive oil or your favorite non-stick spray
4 Pour the egg mixture into the skillet and let it cook gently until air bubbles begin to form around the edges
5 Reduce the heat to medium low and cover the skillet
6 Cook covered for another 60-90 seconds or until the eggs in the center are lightly set
7 Carefully flip the eggs and add most of the filling to one half of the omelette
8 Reduce the heat to low, cover the skillet and cook for 2-3 minutes or until the filling is warm and the spinach is slightly wilted
9 Fold the omelette and serve garnished with tzatziki and lemon wedges