Greek Omelet with Feta

COOK spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.

BEAT eggs and water with whisk until well blended. Pour over spinach mixture; tilt skillet to evenly coat spinach mixture. As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath. When eggs are almost set, sprinkle with 2 Tbsp. cheese; cook 1 to 2 min. or until eggs are set.

SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Sprinkle with remaining cheese. Remove from heat; let stand 2 min. Cut in half.