Begin by cracking three large eggs into a mixing bowl. Whisk them vigorously for about 1-2 minutes until the yolks and whites are fully combined, resulting in a lighter, fluffier mixture.

Place a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to heat for about 1-2 minutes until it shimmers but does not smoke.

Once the oil is hot, add 1 cup of fresh chopped spinach and 1 medium diced tomato to the skillet. Sauté the vegetables for about 2-3 minutes.

Carefully pour the whisked eggs into the skillet, tilting the pan slightly to ensure even distribution. Cook for about 2-3 minutes, using a spatula to gently lift the edges.

Sprinkle approximately ½ cup of crumbled feta cheese over the top of the eggs. Allow the omelet to cook for an additional 2-3 minutes.

Gently fold the omelet in half using a spatula and slide it onto a plate. Serve warm, optionally garnished with fresh herbs.