Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.

Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.

Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.

In a small bowl, beat the eggs and water with a fork until well combined. Season with salt and pepper.

Melt a pat of butter in an omelet pan set over medium to medium-low heat. Once the butter is melted, add the eggs to the pan. Once the eggs start to set, shake the pan back and forth, so the runny egg fills in any gaps or holes on the bottom. This will take 5-7 minutes.

Once the egg has almost set, top half of the omelet with the spinach, artichokes, and cheese. Using a spatula, fold the omelet over the filling. Cook for another 30-40 seconds, or until the cheese is melted.