Heat the olive oil in a non-stick skillet over medium heat.

Add the diced bell peppers and cook for 2-3 minutes until they soften.

Add the cherry tomatoes and cook for another 1-2 minutes until they release their juices.

Stir in the spinach and olives, cooking just until the spinach wilts. Remove the vegetables from the skillet and set aside.

In a bowl, whisk the eggs with a pinch of salt and pepper.

Pour the eggs into the same skillet over medium heat, tilting the pan to ensure even coverage.

Let the eggs cook undisturbed for about 2-3 minutes until the edges start to set.

Evenly spread the sautéed vegetables over one-half of the omelet.

Sprinkle the crumbled feta cheese over the vegetables.

Carefully fold the omelet in half, covering the filling.

Cook for another 1-2 minutes, allowing the cheese to melt and the omelet to finish cooking.

Slide the omelet onto a plate and garnish with fresh herbs.

Serve immediately with your favorite side, such as whole-grain toast or a light salad.