Heat oil in a large skillet. Add spinach, capers, garlic, seasoning and sun dried tomato.

Cook for 5-10 minutes or until heated through, stirring frequently. Cook a little longer if needed, when using frozen spinach.

Transfer the spinach mixture to a small bowl and set aside.

Melt butter in the skillet on medium heat. Pour beaten egg into the skillet, without stirring. Allow it to cook and set a bit, and then spoon the spinach mixture onto and down the center of the egg.  Sprinkle the cheese onto the spinach.   Fold the sides of the egg over filling on the center to form the omelette.

Reduce heat to low, cover, and cook for another 5-7 minutes or until the cheese is melted.

Substitute feta cheese for the mozzarella if desired.