1 teaspoon olive oil
2 handfuls baby spinach
1 tablespoon red bell pepper, chopped into ¼ inch pieces
1 tablespoon black olives, chopped
2 tablespoon feta cheese, crumbled
3 large eggs
1 tablespoon water per egg
salt and pepper to taste
1 teaspoon butter
Using a large skillet sauté red pepper in olive oil until soft but remains firms about 4 minutes, push to one side of the pan. Add the spinach and slightly sauté just until it starts to wilt about 1 to 2 minutes. Turn off heat and set aside.
The omelet can sometimes be tricky. The water is what keeps it fluffy.
In a medium bowl, whisk together eggs, water and salt and pepper. Heat an 8 inch skillet over medium heat. Add butter to coat the pan. Pour in the egg mixture and let stand just until edges begin to cook. Gently lift the omelet with a spatula to ensure that the uncooked egg flows underneath. Continue to move the Omelet until the top is just about dry.
Place the spinach and red pepper filling onto one side of the omelet. Then sprinkle the chopped black olives and crumbled feta on top. Using a spatula very gently lift and fold the omelet in half, ensuring to enclose all the good stuff inside. Let stand for a few seconds. Remove from skillet to a warm plate. Garnish with diced spinach, red peppers and olives.