Heat an 8 inch saute pan to low heat. Add 1st tablespoon of olive oil to the pan and slowly saute peppers, garlic, tomatoes and black olives until soft, about 3 minutes. Add the fresh spinach and saute another minute. Take off heat and set aside.

In a small bowl, whisk the eggs, salt and water together until mixture becomes frothy. In a separate 8 inch saute pan from the one you cooked vegetables in, heat up the 2nd tablespoon of olive oil. Once pan is hot, pour in the egg mixture. Watch egg carefully and when it starts to set around the edges, take a rubber spatula (turned on its side) and begin moving the egg mixture from the edges of the pan, toward the center to help distribute egg. Do this for a minute or so until edges of omelet are beginning to set. Once the edges are setting, begin to lift up edge of omelet on side of pan, tilting the pan to allow any undercooked egg to flow underneath so that it may cook. Continue to repeat this process until all egg from top of omelet has reached the underneath and has cooked.

Once omelet is almost done, take vegetable/spinach filling from other pan and place ingredients on only one side of omelet, leaving the other side of omelet open. Crumble feta on top and allow it to melt for just a minute or so. Using rubber spatula, carefully lift open side of omelet and flip it over the side with filling. Slide omelet out of pan and onto a plate to serve.

Garnish with extra chopped spinach, if desired.