Whisk the eggs and cream together then pour approximately half of the mixture into the pan, swirling like you would when making crepes, to form a thin omelet. Season to taste then allow to cook until the egg is opaque and cooked through.
Carefully slip the egg from the pan onto a plate/cutting board and repeat with the remaining egg mixture. Depending on the size of your pan, you should get 2-3 thin omelets out of the egg mixture.
Beat the Boursin and cream cheese until smooth and creamy then spread onto the egg omelets. Top with the smoked salmon, arugula (rocket) and capers then season to taste.
Slice into thick slices and serve with lemon wedges.