Whisk the eggs in a bowl until fully combined.

Roughly chop the spinach and halve the cherry tomatoes.

Heat a drizzle of oil in a non-stick frying pan over medium heat.

Add the spinach and sauté until it wilts slightly, about a minute.

Pour the beaten eggs over the spinach and allow to cook gently, swirling occasionally to distribute the eggs evenly.

Crumble the feta cheese evenly over the omelette while it is still slightly runny.

Scatter the cherry tomato halves and parsley on top, and season with salt and pepper to taste.

Fold the omelette in half and cook for another minute until the eggs are set.

Slide onto a plate and serve warm.