Instructions: Make the Clarified Butter: Place butter in a small saucepan, and melt over low heat. Remove from heat, and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off golden clarified butter, leaving solids behind. (Makes 1/2 cup)

Heat 1 tablespoon clarified butter in a 10-inch nonstick skillet over medium heat.

Whisk eggs together until very well mixed. Season with a pinch of salt and pepper.

Wilt spinach in skillet, about 30 seconds. Pour in eggs; cook, whisking constantly and shaking pan vigorously, until they begin to set but are still quite loose. Stop whisking; cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency.

Sprinkle left half of omelet with feta. Using a rubber spatula, fold right half over cheese, forming half-moon shape. Fold top half over bottom half; slide omelet onto a plate.

Quickly return skillet to heat. Add oil, garlic, and oregano; saute until garlic is golden, about 2 minutes. Add tomatoes and wine or 1/2 cup water, raise heat to medium high, and simmer until tomatoes burst and liquid is somewhat reduced, 3 to 5 minutes.

Ladle sauce over omelet, and serve immediately.

This recipe yields 1 serving.

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