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Heat the olive oil in a medium-sized, nonstick skillet. Add the onion and saute until lightly browned. Add the garlic, spinach leaves, and 1 tablespoon parsley. Cook, tossing, until the spinach is nice and wilty. Remove the spinach-onion mixture to a plate and set aside.
With a paper towel, wipe out the nonstick pan. Spray the pan well with olive oil and heat over medium heat. Lightly mix in the salt, pepper, Old Bay, and 1 tablespoon parsley into the egg whites. Add the egg whites to the pan. Let cook until just about cooked through (don't touch it!). Add the spinach-onion mixture down the middle of the pan over the egg whites. Sprinkle 1 tablespoon feta cheese.
Using a spatula (or two - I use a spatula and rubber spatula together), gently fold one side of the egg whites over top the spinach. Repeat with the other side to form the omelet (it will probably tear a little since the egg whites are delicate - this is ok! mine did).
Transfer omelet to serving plate. Sprinkle the remaining feta and parsley over top and serve. Yield: 1 omelet.