Whisk eggs in a small bowl until combined. Season with salt and freshly ground black pepper.
Place spinach in a medium saucepan with small amount of butter over medium heat. Cook for 2 minutes or until almost wilted. Take off the heat and cool slightly.
Add the Smooth Ricotta to the spinach and stir to combine. Be sure not to cook the Ricotta over high heat or it will go runny. Season as desired.
Lightly spray a small (18cm base) non-stick frying pan with oil and heat over medium-high heat. Add the tomato and fry until softened. Pour the egg into pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edge of the omelette into the centre and allow the uncooked mixture to run underneath. Continue doing this until the egg mixture is nearly set.
Spread the spinach and ricotta over half of the omelette. Fold omelette over to enclose filling. Transfer to a serving plate.