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1
Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
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2
Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
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3
Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
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4
Stir in spinach; cook until wilted, with no watery liquid.
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5
Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
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6
Wipe out the pan; warm it again over high heat.
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7
Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
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8
Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
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9
Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
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10
Spoon the leek mixture over the egg, quickly followed by about half the cheese.
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11
Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
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12
Tip the omelet out onto a heatproof plate, neatening it with a spatula.
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13
Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.
