In a small bowl, whisk together the eggs, oregano, garlic powder, and a pinch of salt until frothy.

Melt 1/4 tablespoon of butter in a small 9” nonstick skillet over medium heat. Add the spinach and sauté for 1-2 minutes until wilted. Transfer to a small plate.

Return the skillet to the burner, add the remaining butter, swirl it to coat, and pour in the egg mixture. Cover with a lid.

Cook for 1-2 minutes until almost set, with the sides beginning to lift.

Sprinkle the wilted spinach and crumbled feta on one half of the omelet. Cover and cook for another minute, or until the eggs are firm.

Gently fold the omelet in half and slide it onto a plate.