• Preheat oven to 450℉.

Roast the Potatoes:

• Place potatoes on rimmed baking sheet. Lightly coat with spray butter. In a small bowl, mix 1 teaspoon salt, ½ teaspoon pepper, and paprika. Sprinkle seasoning over potatoes and toss. Bake in preheated oven for 25-30 minutes, or until tender and browned.

Cook the Omelet:

• While potatoes are baking, melt 1 tablespoon buttery spread in a 12-imch nonstick skillet over medium-high heat. Add spinach and garlic. Cook and stir for about 4-5 minutes, or until spinach is wilted. Stir in cream cheese, italian seasoning, ⅛ teaspoon salt, and ¼ teaspoon pepper. Stir until cream cheese is melted and well blended. Remove from heat and transfer spinach mixture to a bowl and keep warm. Wipe skillet with a paper towel.
• Whisk eggs, remaining ⅛ teaspoon salt, and remaining ¼ teaspoon pepper in a bowl. Melt remaining 2 tablespoons buttery spread in skillet over medium heat. Add eggs and roll pan to spread eggs into even layer. Cook for about 2 minutes. Once edges start to set, lift edges to let uncooked egg flow underneath. Continue until omelet is set on the bottom and top begins to set, but sill moist, about 4-5 minutes. Make sure eggs are still spread in an even layer. Remove from heat.
• Spread spinach mixture over eggs in skillet on one side. Fold other half of omelet over spinach side and cover. Let sit for about 5 minutes. Cut omelet into four equal sections and serve with the roasted potatoes.