1. Into a non-stick medium sized pan, heat the olive oil. Saute the spinach for 2-3 minutes and then once it’s wilted, add in the tomatoes and combine. Use the spatula to spread the vegetables evenly around the surface of the pan.
2. Pour in the beaten eggs, shaking the pan and ensuring the mixture is distributed evenly.
3. Once the bottom is set, after about 2 minutes loosen the omelette from the pan to prevent it from sticking. Sprinkle on the feta cheese from one side, and then flip it over to the other side to cook completely. This should be cooked until golden brown, before flipping the omelette and cooking for a minute on the other side.
4. Cut the omelette in half by using a plastic spatula and then transfer to the two plates and serve hot.