In a small bowl whisk together the eggs, heavy cream, bell peppers, tomatoes, peppers, and pepper.
Heat a medium saute pan over medium heat. Spray the pan with a nonstick spray.
Add the egg mixture to the preheated pan. Swirl the eggs around the pan making sure the whole pan is coated. Using a rubber spatial to gently push back the edge of the omelet, tilt the pan to have the extra liquid fill in that spot, repeat this all around the edges to help cook the liquid from the top of the omelet.
Sprinkle the cheese and place half the avocado to half of the omelet. Flip the other half onto the top of the toppings.
Remove from the pan and top with the avocado and any other of the fills.