In a cozy bowl, whisk together your four large eggs with a pinch of salt and pepper.

Pour the tablespoon of olive oil into a skillet and place it over medium heat.

Add the chopped spinach to the skillet, stirring occasionally. Cook until it wilts down, about 1-2 minutes.

Slowly pour the beaten eggs over the sautéed spinach in the skillet. Allow the mixture to cook untouched until the edges begin to set, about 2-3 minutes.

Gently sprinkle the crumbled feta cheese on top of the omelette. Fold it in half and let it cook for another minute.

Slide the omelette onto a plate and enjoy while warm.