Greek Omelet with Feta Cheese

I had an omelet similar to this at the West Egg Cafe in Chicago. It was so flavorful, and simple! I copied this recipe from alanskitchen.com.

2 c. fresh spinach leaves, cut into thin strips
1/4 - c chopped red onions
1 - tsp. minced garlic
1/4 - cup chopped tomatoes
4 - eggs
1/4 - cup water
1/2 - cup Crumbled Feta Cheese, divided

Directions

Spray small nonstick skillet with cooking spray.

1. Add spinach, onions and garlic; cook on medium heat 4 min. or until onions are tender, stirring frequently.
2. Stir in tomatoes.
3. Beat eggs and water with wire whisk until well blended.
4. Pour evenly over spinach mixture; tilt skillet to evenly distribute eggs. As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath.
5. When eggs are almost set, sprinkle evenly with 1/4 cup of the cheese.
6. Cook an additional 1 to 2 min. or until eggs are set.
7. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half.
8. Sprinkle with remaining cheese.
9. Remove from heat; let stand 2 min. to allow cheese to melt slightly. Cut in half to serve.