Greek Omelet

Ingredients
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 cup chopped tomatoes
1/2 cup crumbled feta cheese
1 teaspoon dried oregano, divided
1/2 teaspoon salt, divided
Black pepper, to taste
1 tablespoon olive oil

Directions
1) Heat a 12-inch non-stick skillet over low heat. Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
2) In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste.
3) Add oil to the pan, and increase heat to medium-high. About a minute later, add the egg mixture to the skillet. Cook for about 3 minutes or until egg mixture is fully cooked, but still moist.
4) Reduce heat to low and pour the tomato mixture over half of the omelet. Carefully fold the other half over the filling with a spatula. Use the spatula to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
6) Cut the omelet into 4 wedges and serve immediately.