Gather ingredients. Heat two pans to medium heat on the stove, putting the olive oil in one of them.

While the pans heat, crack the eggs into a bowl and season with salt and pepper. Start whisking them with the half n’ half.

Cook the sausage in the pan without the oil. Set aside in a bowl, but leave pan over heat. At the same time, saute the spinach in the pan with olive oil until wilted, then season with salt and pepper. Add spinach to the bowl with the sausage.

Transfer all the olive oil to the same pan as your sausage fat. Pour the eggs into the pan with drippings. You should hear a sizzle; leave it alone! You need the bottom of the omelette to set.

Once you see the edges curling a bit and it's starting to get cooked through, add your sausage, spinach and feta cheese to one side. About 1 minute after adding your fillings, you can flip the empty side over onto the side with fillings.

Let it cook for about 2-3 minutes more, then flip it over. It shouldn’t be completely cooked inside, but it should have enough structure to hold together for the flip.

Cover the first pan with the second pan you have handy, letting the omelette cook by steaming. This makes it perfectly done and not overcooked on the inside. If you did it right, the eggs should have some air pockets, the fillings are not overcooked, and the cheese is creamy. I trust you got this one down!