In a small bowl scramble your eggs together and season to taste with salt and pepper.
Place an 8” omelet pan over medium heat. To the dry pan, add the spinach and let cook until just wilted. Remove from the pan, add the butter and let it melt.
Pour in the beaten eggs into the buttered pan and let cook uninterrupted for a minute. Loosen the edges with a rubber spatula and gently swirl the pan so that the uncooked egg is distributed evenly over the part that is cooking.
When the omelette is almost set, add the cooked spinach and crumbled feta to the middle third of the omelette. Gently fold one side over the middle third and then the second side over the other two, forming a neat packet with the spinach and feta filling in the middle and the omelette sides overlapping on top. Flip the whole packet over so that it seam side down and let cook for another 30 seconds or so.
Slide the omelette onto your serving plate and enjoy.
Notes
If you don’t want to try to form the omelette by folding it into thirds, you have two other choices:
Turn the breakfast into a spinach and feta scramble by adding both ingredients into the eggs before cooking.
Follow the directions until the point where you add the filling. Instead of placing the filling in the middle third, distribute it evenly over the top of the omelette. Then simply place a lid on the pan which will help steam the top and cook the omelet all the way through without flipping.
Once you’ve mastered the basic technique, you can easily swap the spinach and feta for any veggie and cheese combination you would like.