Heat 1/2 Tbsp olive oil or butter in a small pan over medium heat. Add onion and tomatoes to the Tall Cup, twist on the Cross Blade and pulse to coarsely chop. Transfer to the pan and sauté until soft, about 3 minutes. Add spinach and cook until wilted and warm, another two minutes. Reduce heat to low.
Rinse and dry the Tall Cup. Add in eggs, salt, and pepper, twist on blade, and pulse on the Power Base 5-7 times until fully whipped. Add to the pan, stirring quickly to distribute ingredients, then let rest to form a flat omelet.
When the omelet sets, fold the egg ‘pancake’ in half and serve.