Prepare the Ingredients:

1. Wash and Chop the Spinach: Rinse the spinach thoroughly and pat it dry with a paper towel. Chop the spinach into smaller pieces for easier incorporation into the omelet.
2. Crack the Eggs: Crack the eggs into a bowl and whisk them until well-beaten. If you prefer a fluffier omelet, add a splash of milk and whisk until frothy.
3. Mince the Garlic: If using garlic, peel and mince it finely.

Sauté the Spinach:

4. Heat the Pan: Place a nonstick skillet over medium heat and add olive oil or butter. Let it melt and heat up.
5. Cook the Spinach: Add the chopped spinach and sauté for 1-2 minutes until it wilts down. If using garlic, add it to the pan during the last 30 seconds of sautéing to avoid burning it.

Cook the Omelet:

6. Add the Eggs: Pour the beaten eggs into the skillet with the cooked spinach. Let the eggs cook undisturbed for about 2 minutes until the edges begin to set.
7. Add Feta Cheese: Sprinkle the crumbled feta cheese evenly over one half of the omelet.
8. Fold the Omelet: Once the eggs are almost set but still slightly runny on top, gently fold the omelet in half using a spatula, covering the feta and spinach.
9. Finish Cooking: Let the omelet cook for another 1-2 minutes until the eggs are fully set and the feta starts to melt. You can cover the pan with a lid for a minute to help cook the top of the omelet evenly.

Serve and Garnish:

10. Plate the Omelet: Slide the omelet onto a plate and garnish with fresh herbs like parsley, chives, or a sprinkle of extra feta. Serve immediately and enjoy your delicious, nutritious breakfast or lunch!