Place Roma tomato halves on baking tray. Sprinkle over mixed herbs and garlic slices and drizzle with oil.
Bake in hot oven approx 10 minutes or until soft.
Whisk eggs in a small bowl and season.
Heat a small non-stick omelette pan. Add butter to pan with a little drizzle of oil.
When bubbling, add spinach and cook until wilted a little, then add eggs.
As egg begins to cook on edges, use a plastic spatula to gently fold egg into the middle of pan.
When egg is still soft, remove from heat and place Roma tomatoes and crumbled Olympus fetta on top.
Place under hot grill for approx 1 minute or until brown and fluffy. Serve.