Instructions

1. Sauté spinach, garlic, tomatoes, and oregano in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach is wilted and tomatoes are tender. Remove from skillet.
2. Whisk together eggs, salt, and pepper. Cook half of eggs in ½ Tbsp hot oil in a nonstick skillet over medium heat, tilting pan to spread evenly, 1 minute or until edges begin to set.
3. Lift edges with a rubber spatula, tilting pan to allow uncooked egg to flow underneath. Cook 1 minute or until center is just set.
4. Top with half of spinach mixture and ¼ cup cheese. Loosen omelet with a spatula; fold in half over filling. Carefully slide onto a plate. Repeat procedure with remaining oil, eggs, spinach mixture, and cheese.