Wash and chop the spinach, bell pepper, and onion. Mince the garlic. Set aside.

In a bowl, whisk together the whole eggs and egg whites until frothy. Season lightly with salt and pepper.

Heat olive oil in a non-stick skillet over medium heat. Add the onion and bell pepper, sautéing until soft, about 3-5 minutes. Add the garlic and cook for an additional minute.

Incorporate the spinach, cooking until it wilts, about 1-2 minutes. Remove the veggies from the skillet and set them aside.

In the same skillet, pour in the beaten eggs. Swirl to evenly coat the bottom. Cook until the edges start to set, then gently lift them with a spatula, letting the uncooked eggs flow underneath.

Once the eggs are mostly set but still slightly runny on top, sprinkle the cooked veggies and feta cheese over one half of the omelet.

Carefully fold the omelet in half, covering the filling. Cook for another minute, then slide onto a plate. Garnish with fresh herbs.

Serve your diabetic-friendly, vegetarian spinach and feta omelet hot.