1/4cupfeta cheeseplus additional for extra garnish
Melt 1/2 the butter in a nonstick omelette pan on medium high. Add 1/2 of the spinach, tomatoes, red onion, and garlic to the pan and stir fry for around 1 minute or until spinach is wilted.
Whisk your eggs, and add a pinch of salt and pepper to taste.
Turn the heat down to medium. Add 1/2 of the whisked egg. Once egg is starting to set around the edges, using a spatula, gently lift an edge of the egg, and let the runny part run underneath so that it too can cook. Keep repeating this around the pan until most of the egg has set, and there is very little runny egg left. Sprinkle 1/2 of the feta cheese on top.
Using a spatula, carefully lift one side of the omelette and fold it over.
Then fold over the other side, and turn over so that the folded sides are underneath. Allow to continue to cook for approximately 30 sec - 1 minute.
Remove your omelette to a warmed plate. Garnish with additional feta cheese and 1/2 of the green onion. Keep in a warm oven and repeat these instructions for the second omelette.
Serve this Greek omelette for breakfast, lunch, brunch, or dinner! This is a delicious and healthy meal for any time of day.