To a non-stick frying pan over medium-high heat, add the butter for the spinach. Once the butter has melted, add the spinach and sauté for 1-2 minutes until wilted. Turn the heat off and add chopped baby tomatoes. The residual heat will slightly soften the tomatoes without releasing too much liquid. Season the spinach and tomatoes to taste with salt, pepper, and a pinch of red pepper flakes. Keep in mind you’ll also get salt from the feta, so don’t overseason.
Whisk the eggs with a pinch of salt and the cream until lightly foamy.
To a small non-stick frying pan (about 8 inches in diameter) over medium-high heat, add the remaining butter. Once the butter has melted, add the whisked eggs and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Then spread them around the pan, trying to get an even layer with the bottom being softly set while the top is still runny. Turn the heat off for now.
Sprinkle the crumbled feta all over the omelet and then add the spinach and tomatoes to just one half of the omelet (so you can flip the other half over it).
Turn the heat back on to a medium-low until the eggs are cooked enough to flip half the omelet over the spinach. To make it easier to flip, you can try to use two spatulas, one from each side. Make sure the heat isn’t too high so that the omelet doesn’t brown on the bottom side.
Serve immediately. I like to serve with avocado and a slice of grilled or toasted bread, plus some more crumbled feta on top.
