Whisk eggs, water, garlic powder, and pepper in a small bowl until well combined.
2 large eggs, 1 tbsp water, ¼ tsp garlic powder, ⅛ tsp black pepper
Heat olive oil in a nonstick skillet over medium heat. Add spinach and sauté 30–60 seconds until wilted.
1 tsp olive oil, ¾ cup baby spinach
Pour in the egg mixture. Let it sit for about 30 seconds, then gently lift the edges with a spatula so the uncooked egg flows underneath.
Sprinkle feta, cherry tomatoes, and green onion over one half of the omelette. Cook until the eggs are mostly set, about 2–3 minutes.
1 tbsp feta cheese, ¼ cup cherry tomato, 1 tbsp green onion
Fold the omelette in half and cook for another 30 seconds to melt the feta.
Slide onto a plate and garnish with fresh basil.
1 tbsp basil