Chop the onion and garlic, sauté together with the pine nuts in one tablespoon olive. Add the baby spinach and cook for 1-2 more minutes.
Add the goat cheese and prepare the inner filling of the omelet. Divide the omelet filling into six equal portions.
Beat one egg with a pinch of salt and cook both sides of the omelet in a nonstick pan with 1/2 teaspoon olive oil.
Add one portion of the omelet filling to the top of the omelet and fold.
Cook the other five portions the same way and serve hot.