Baby Spinach Omelet

• 2 eggs
• 1 cup torn baby spinach leaves
• 20g reduced fat feta, crumbled
• Salt and pepper to taste

In a bowl, beat the eggs, and stir in the baby spinach and feta. Add salt and pepper to taste. In a small skillet coated with cooking spray over medium heat, cook the egg mixture for about 3 minutes, until partially set. Flip with a spatula, and cook for a further 2 to 3 minutes. Reduce heat to low, and continue cooking until done.