In a small bowl, whisk together your eggs and ricotta cheese. Set the bowl aside.

Heat a medium size non-stick skillet (or greased standard skillet) over medium heat. Add your sun dried tomatoes, onion, and bell peppers to the pan and sauté (stirring occasionally) for 5-7 minutes.

Then, pour your egg mixture into the pan making sure it completely covers the bottom and the veggies are evenly dispersed throughout. Gently tilt the pan as needed until the edges of your omelette are set. Carefully flip the omelette over in the pan using a spatula.

Add the spinach, salmon, and feta to one side of the omelette, fold it in half and enjoy!